Vanilla Custard Ice Cream

The first time I made this was up in Wisconsin. It is labor intensive to stir this mixture for the length of time required, so I pulled up a bar stool and got comfortable. Ten-year-old Bradley felt sorry for me, and pulled up a stool joining me at the stove. When it was time to actually freeze the custard, I asked Brad to join in. When the paddle was removed from the frozen ice cream, I gave it to Brad to lick. His eyes sunk back into his head when he tasted it. 
There is just nothing like freshly made frozen custard.


1  cup  whole milk
1  cup  half & half
6   egg yolks
3/4  cup  sugar
1/4  tsp   salt (scant)
1-1/2  tsp  vanilla
2  cups  heavy cream

Scald milk and light cream (do not boil). Beat the egg yolks, mixed with sugar and salt. Gradually add scaled milk mixture. Cook on top of a double boiler stirring constantly, until thick and mixture coats the back of a wooden spoon. This takes quite awhile, about 40 minutes or so. 


Pour into a bowl and add vanilla. Cool. Whip the heavy cream until thick, but not in stiff peaks. Fold into cooled custard. Chill at least 5 hours. Freeze in ice cream maker, according to manufacturer’s directions.

It is suggested not double ice cream recipes. Make two separate batches, if needed (I admit that I have doubled it with success).

Homemade ice cream tastes the very best when it is eaten freshly made, not ripened in the ice cream maker or freezer, as the manufacturer suggests. But understand that it melts very quickly this way, so dig in fast.