Old-Fashioned Custard-Style Ice Cream

Ice CreamI had never made ice cream before when I was married in 1994, but we received a frozen treat maker as a wedding gift, and thus began my foray into the world of frozen dessert making. After much experimentation I came up with this very tasty basic ice cream recipe that is smoothly perfect in texture as well as flavor.

The recipe makes approximately a half gallon. Once you get the hang of it, this process goes really fast. I make it about once a week all summer long and on special occasions the rest of the year. The whole family loves it.

2 cups 2% milk

3/4 cup sugar

1 T. cornstarch

1/8 tsp. salt

2 eggs, separated

1 cup whipping cream

Combine sugar, cornstarch, and salt in medium saucepan. Add milk and heat to very hot. Refrigerate egg whites. Beat egg yolks. Add one cup hot mixture, stirring constantly. Add all back into milk mixture and heat on medium, stirring constantly, to 160 degrees F. Cool two hours to overnight. Strain custard mixture. Beat egg whites till stiff peaks form. Whip cream, and add egg whites and cream to custard mixture. Freeze in ice cream maker. Ripen in freezer.

Next post: I’ll share a boatload of different flavors you can make with this recipe.

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