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Frozen Custard Ice Cream with Variations recipe

Homemade ice cream, one of the quintessentialtreats of summertime — with loads of delicious variations!

Recipe: Frozen Custard IceCream with Variations

6 large eggs
2 cups milk
3/4 cup granulated sugar
2 to 3 tablespoons honey
1/4 teaspoon salt
2 cups whipping cream
1 tablespoon vanilla extract
Crushed ice
Rock salt

  • In medium saucepan, beat together eggs,milk, sugar, honey and salt. Cook over low heat, stirring constantly,until mixture is thick enough to coat a metal spoon with a thinfilm and reaches at least 160°F (70°C). Cool quicklyby setting pan in ice or cold water and stirring for a few minutes.Cover and refrigerate until thoroughly chilled, at least 1 hour.
  • When ready to freeze, pour chilled custard,whipping cream and vanilla into 1-gallon ice cream freezer can.Freeze according to manufacturer’s directions using 6 parts iceto 1 part rock salt. Transfer to freezer containers and freezeuntil firm.

    Makes 1 1/2 to 2 quarts.


    • Banana Nut:Reduce vanilla extract to 1 1/2 teaspoons. Cook and cool as above.Stir 3 large ripe bananas, mashed and 1/2 cup chopped toastedpecans into custard mixture. Freeze as above.
    • Cherry:Reduce vanilla extract to 1 teaspoon. Add 2 tablespoons almondextract. Cook and cool as above. Partially freeze. Add 2 poundspitted pureed dark sweet fresh cherries or 1 (16 to 17-ounce)can pitted dark sweet cherries, drained and chopped. Completefreezing.
    • Chocolate:Add 3 (1-ounce each) squares unsweetened chocolate to egg mixture.Cook, cool and freeze as above.
    • Plum:Reduce vanilla extract to 1 teaspoon. Cook and cool as above.Partially freeze. Add 1 1/2 pounds pitted pureed ripe fresh plums.Complete freezing.
    • Strawberry:Omit vanilla extract. Cook and cool as above. Partially freeze.Add 2 cups sweetened crushed fresh strawberries. Complete freezing.

    Recipe provided courtesy of the AmericanEgg Board.

    Kulfi (Ice Cream)

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