"Traditional frozen custard recipe--sugar, eggs and milk are cooked, then combined with whipped cream, chilled overnight, and frozen in an ice cream maker." — Jodi
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1 1/2 teaspoons
fresh lemon juice
For the creamiest, most luxurious ice cream, cook this custard in the traditional method, bringing as close to 185 degrees as possible, but do not let it come to a boil. Remove from heat, strain, then add vanilla. Cool in ice bath, then chill mixture several hours or overnight before churning. Almost as good, and certainly a lot easier because you don't have to cook it, is simply to beat the eggs till light and fluffy, about 1-2 minutes, add the sugar, beat another minute, then add to cream mixture with vanilla. Whichever way you choose to do it, don't whip the cream. This will cause a lot of "overrun," or air volume, which you don't want. (This is what the inexpensive brands of ice cream do) I wanted a clean vanilla ice cream flavor, so I eliminated the lemon juice and, since I like my "frozen custard" super rich, I used half and half instead of the milk. So long as the step of whipping the cream is skipped, this is excellent ice cream.
If you like frozen whipped cream - this is the recipe for you!! Just not my idea of ice cream.
i admit i changed this a bit by not whipping the cream at all and just putting it in and mixing it then putting it in the freezer, but when i did this it was just like Haagen-Daazs in my opinion - dense and rich thanks and i hope i didnt upset the creator by modifying it a bit!
Wonderful! I used skim milk as that was all I had at home and didn't whip the cream before combing everything. This is a nice, smooth ice cream. Doesn't have a filmy, fatty after effect. Also doesn't get as rock hard as other recipes I've tried. The lemon juice cuts the sweet slightly, making it a perfect homemade ice cream.
Very rich and creamy texture. I will definitely use this recipie again. I didn't whip the cream before mixing it together with the egg mixture because I wanted a more dense texture. I was very happy with the results. I also did not have enough lemon juice, so I just left that out. Wonderful recipie!!!
I agree with the user who said this was like frozen whipped cream. The flavor was fine but the texture was all wrong. It was so light and fluffy, not near rich and creamy enough. I noticed several reviewers said they did not whip the mixture at all. Perhaps I will try it again with out whipping.
Creamy texture, good flavour. Do not beat the cream.
I really like this recipe-itis a good basic ice cream recipe. I made it a few times and I used egg beaters and fat free half and half instead of heavy cream. I did not whip it either. I tried using Splenda instead of sugar, but it was not as good. It was just good to be able to make a fat free ice cream that was delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Vanilla Ice Cream I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 215
This is pure, simple heaven: Vanilla ice cream with great flavor.
See how easy it is to make America’s favorite frozen dessert.
Cool off with quick-and-easy homemade ice cream—no ice cream maker required!