Vanilla Custard Ice Cream
Creamy, old-fashioned vanilla custard ice cream.
1 1/2 cups granulated sugar
2 (0.25-ounce) envelopes unflavored gelatin
1/8 teaspoon salt
8 cups light cream or half-and-half
2 large eggs, beaten
4 teaspoons vanilla extract
- In a large saucepan combine sugar, gelatin, and salt. Stir in half of light cream or half-and-half. Cook and stir over medium heat until mixture almost boils and sugar dissolves.
- Stir about 1 cup of the hot mixture into beaten eggs; return mixture to saucepan. Cook and stir for 2 minutes. Cool.
- Stir in remaining cream and vanilla. Freeze in a 4 or 5-quart ice cream freezer according to manufacturer's directions.
Makes 24 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.