Vanilla Custard Ice Cream

By 1For_Him

Ingredients

• 2 cups whole milk
• 3/4 cup sugar
• 1/8 teaspoon salt
• 2 eggs, lightly beaten
• 2 cups heavy whipping cream
• 2 tablespoons vanilla extract
• Colored sprinkles, optional

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, heat milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Garnish with sprinkles if desired. Yield: 1-1/2 quarts.