Oh man, Jeff and I love this ice cream. It comes from the ever wonderful red and white checked Better Homes and Gardens cookbook. We love this ice cream plain or with mix-ins (such as a whole bag of mint Oreos). We have discovered that the vanilla flavor is best when it’s soft-serve consistency instead of fully hardened in the freezer. Of course this is a custard ice cream because of the eggs, and the flavor is rich and amazing. FYI, we have made this with and without the added flour, and both were good. Obviously the photo is a cookies and cream version, still soft serve (made with Gluten Free Oreos added during the last 2 minutes and also folded in by hand when it got too full).
If you’re making this one gluten free, you can omit the flour and it’s just fine.
Vanilla Custard Ice Cream
Rich and full of vanilla, with richest flavor as soft serve. Add cookies or candy for fun.
- 3/4 c. Sugar
- 2 Tbsp. Flour (optional)
- 1/4 tsp. Salt
- 2 c. Milk
- 2 beaten Eggs
- 2 c. Whipping Cream
- 1 1/2 Tbsp. Vanilla (real vanilla if possible)
Combine sugar, flour, and salt; gradually stir in milk. Cook and stir over low heat until thicker or scalding (don’t let it get really thick or the texture will be off). Add small amount of hot mixture to eggs and mix well, then return to hot mixture. Cook and stir 1 minute, then chill mixture. Stir in cream and vanilla. Freeze in ice cream maker (about 20 minutes turning), then freeze until hard in freezer if desired. Makes about 1 1/4 quarts. (If adding mix ins, add them in during the last two minutes of churning or fold in by hand.)