It is a Christmas tradition in my family to make custard ice cream. It is always a delight to cook together and then enjoy the fruits of our labor. There are so many wonderful memories we have of making ice cream with milk fresh from the bulk tank. Grandpa and Grandma would be proud!
Custard Ice Cream
4 cups scalded milk (skim, 2%, or whole)
1 Vanilla bean
After milk is scalded, cool for a few minutes. (you should be able to put your finger in the milk and not burn it)
Remove bean.
3/4 cup sugar8 egg yolks
1/2 tsp salt
Mix together carefully as not to 'burn' the eggs and sugar
Temper together the scalded milk and egg yolk sugar mix.
Once mixed together, heat slowly until it coats a spoon, then chill for 30-40 minutes.
While custard is chilling: Mix together the following and beat with an electric mixer until several stages before stiff peak stage.
1 Tblsp. Vanilla extract
1/2 cup sugar
2 cups cream
2 cups Half & Half
Combine custard and cream together and freeze in ice cream maker.
Enjoy!
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