Vanilla Custard Ice Cream

Vanilla Custard Ice Cream

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  • Prep Time


  • Total Time


  • Servings



  • 1-½

    c sugar

  • 1

    vanilla bean or 1 tsp vanilla

  • 3

    c ½ & ½

  • 6

    egg yolks

  • ½

    tsp salt

  • 2

    c heavy cream


In blender, process 1/4 c of sugar and vanilla bean. Process until vanilla bean is finely ground. In medium pan scald 1/2&1/2 but do not boil. In large bowl beat egg yolks and salt. Stirring constantly, ad hot 1/2&1/2 in a thin stream. Pour into a heavy saucepan and add vanill-sugar mixture and remaining sugar. Cook over medium heat, stirring constantly, until custard thickens enough to coat back of spoon. Remove from heat and place over bowl of ice. Let stand until cool, about 5 min. stirring occassionally. Blend in heavy cream and freeze by freezer directions.


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