Old Fashioned Vanilla Custard Ice Cream

Is there anything better than a bowl of rich vanilla ice cream, freshly churned? While it takes a little time to make a custard style ice cream, it’s well worth the effort.

If the recipe below sounds like a little much, cut it in half for a smaller portion of ice cream. But really, who are we kidding. It won’t take long for your loved ones to gobble up this yummy vanilla custard ice cream. And if there are leftovers, they’ll store in the freezer for a week or two.

Old Fashioned Vanilla Custard Ice Cream
 
Ingredients
  • 2 quarts half-and-half cream
  • 2 cups sugar
  • 1 vanilla bean
  • 4 teaspoons vanilla extract
  • 24 large egg yolks
Instructions
  1. Run the tip of a sharp knife lengthwise down the vanilla bean and scrape the seeds out into a small cup.
  2. In a large saucepan, put the half-and-half, sugar, vanilla seeds, and vanilla extract; stir together; put saucepan over medium high heat and bring just to a boil, then immediately remove from the heat and set aside.
  3. In a large bowl, put the egg yolks and whisk until smooth.
  4. Remove 1 cup of the cream/vanilla mixture and very slowly start drizzling a steady, but slow, stream into the egg yolks, whisking constantly.
  5. Continue whisking, and add another 1 cup of cream/vanilla mixture, drizzling a steady stream into the egg yolks, then add another 1 cup in the same way, then 1 more cup - for a total of 4 cups. Add egg mixture to saucepan, whisking well.
  6. Now,take the bowl of eggs and pour into the saucepan with the remaining cream/vanilla.
  7. Put saucepan back over medium high heat, and cook, stirring constantly, until thickened. Test with a wooden spoon; when the mixture coats the wooden spoon and sticks well, it's thick enough. You can test with a candy thermometer; it should read 170 degrees. BE SURE not to let it boil. This is your 'custard' to make the ice cream.
  8. Pour custard through a fine sieve (or line a colander with several layers of cheesecloth) into a stainless-steel bowl which is sitting in a larger bowl filled with ice and a little water.
  9. Let the custard cool in the bowl/ice bath, stirring several times until cooled completely.
  10. Remove stainless-steel bowl with cool custard, cover well with plastic wrap (pressed on the surface of the custard) and put in refrigerator for 2 to 3 hours. (Stir a few times to help prevent skin from forming.
  11. Remove from refrigerator and uncover; peel off any skin that may have formed.
  12. Fill your ice cream maker with cold custard and freeze according to manufacturer's instructions.
  13. Store in freezer in covered freezer container.

 

Old Fashioned Vanilla Ice Cream

For more delicious homemade icecream recipes, grab a copy of the Homemade Ice Cream and Other Frozen Treats ebook here.

You’ll find instructions for making ice cream with and without an ice cream maker and 100 recipes for ice cream, frozen yogurt, sorbet, sherbet and popsicles.

Get your copy today!

Easy No Egg Vanilla Ice Cream

An easy, egg-less vanilla ice cream to make in a countertop ice cream maker:

1 can evaporated milk,
1 can sweetened condensed milk,
1 cup half and half,
1 Tbsp vanilla (to taste).

Makes a little more than my ice cream maker can hold so I usually double it and end up making 3 batches. Great taste and texture.

Recipe For Grape Ice Cream

My 8-year-old is a big fan of grapes. She loves them for snack, grape juice, grape jelly… you name it. With my recent obsession with making ice cream she's been asking for grape ice cream. We tried a few different recipes and after some little tweaks we came up with the recipe for grape ice cream below.

Enjoy!

Homemade Grape Ice Cream

  • 1 (12 ounce) can frozen grape juice concentrate
  • 2  cups sugar
  • 1/2 cup fresh lemon juice
  • 1 (12 ounce) can evaporated milk
  • 1 pint half-and-half
  • 2 cups milk

Thaw the grape juice, then stir in the sugar until it is dissolved. Add the lemon juice, then the milk products. Stir until everything is well combined. Chill the mixture in the fridge, then pour it into your ice cream maker. Follow the manufacturer's directions.

You can also pour everything into a large stainless steel bowl or even cake pan. Stick it in the freezer. Take it out every 15 to 20 minutes and use a plastic spatula to stir everything up and break up the little ice crystals that will start to form. The more you stir it up, the creamier your finished ice cream will be.

This turned out a bit to sweet and “grapey” for me, but my daughter loves it.

For more delicious homemade icecream recipes, grab a copy of the Homemade Ice Cream and Other Frozen Treats ebook here.

You’ll find instructions for making ice cream with and without an ice cream maker and 100 recipes for ice cream, frozen yogurt, sorbet, sherbet and popsicles. Get your copy today!

Ice Cream Smore Sandwich

anilla ice cream over the chocolate ice cream.

Arrange remaining graham crackers over the ice cream, again cutting the crackers to fit the pan.

Slightly reheat the remaining chocolate sauce if necessary, then drizzle in a pretty pattern over the top layer of the graham crackers.

Put in freezer and freeze solid for about 3 to 4 hours.

When ready to enjoy, simply pick the s'mores out by lifting the edges of the plastic wrap or parchment paper. Put on cutting board and cut into squares with a knife.

For more delicious homemade icecream recipes, grab a copy of the Homemade Ice Cream and Other Frozen Treats ebook here.

You’ll find instructions for making ice cream with and without an ice cream maker and 100 recipes for ice cream, frozen yogurt, sorbet, sherbet and popsicles. Get your copy today!

Fast Homemade Ice Cream Recipe

r this simple recipe.

This is delicious with any frozen fruit like:

  • strawberries
  • peaches
  • blueberries
  • mango
  • raspberries

For more delicious homemade icecream recipes, grab a copy of the Homemade Ice Cream and Other Frozen Treats ebook here.

You’ll find instructions for making ice cream with and without an ice cream maker and 100 recipes for ice cream, frozen yogurt, sorbet, sherbet and popsicles. Get your copy today!

Homemade Peach Ice Cream Recipe

I picked up a basket of peaches this week and had quite a few extra ripe ones laying on the counter this morning. I made some delicious ice cream from and there's hardly any left in the freezer. If you've been looking for a good homemade peach ice cream recipe, this is the one to try. The key is to use very ripe peaches. They have just the right amount of juice and sweetness to them (and of course plenty of that yummy peach flavor).

Homemade Peach Ice Cream Recipe

  • 2 1/2 pounds fresh, ripe peaches
  • 1/2 cup sugar
  • 2 cups half-and-half cream
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 2 teaspoons pure vanilla extract
  • 2 cups whole milk

Start with the peaches. Peel them and remove the pits. Cut them into chunks and then blend them in a food processor or blender until you get a smooth puree. You can also mash them good with a fork if you don't have a blender.

Mix in the half and half. Stir in the remaining ingredients and pour the ice cream mixture into your machine. Follow the directions for your model to make the ice cream.

This makes about a gallon of ice cream mix. If you have a small machine or don't need as much ice cream you can either cut the recipe in half, or process it in batches. The frozen ice cream will last for a couple of weeks in your freezer.

For more delicious homemade icecream recipes, grab a copy of the Homemade Ice Cream and Other Frozen Treats ebook here.

You’ll find instructions for making ice cream with and without an ice cream maker and 100 recipes for ice cream, frozen yogurt, sorbet, sherbet and popsicles. Get your copy today!

Stevia Vanilla Ice Cream

I have several family members with diabetes and have been looking for a few different ice cream recipes that use sugar substitutes like stevia. Here's a great stevia vanilla ice cream recipe . It was a big hit!

Yes, it does use raw eggs. Personally I don't have an issue with them, but if you prefer you can use either pasteurized eggs or egg substitute in this recipe. I find that texture of the ice cream isn't quite as good when using the substitute.

Stevia Vanilla Ice Cream Recipe

  • 1 (12 oz) can fat-free evaporated milk
  • 2 tablespoons liquid stevia
  • 1 1/2 cups whole milk
  • 1 tablespoon vanilla extract
  • 3 eggs, well beaten

Mix the stevia into the evaporated milk well. Add the milk and vanilla. Mix again until everything is combined.

Whisk the eggs in one at a time, and whisk until well combined.

If you prefer, you can use pasteurized egg substitute instead of raw eggs.

Pour the mixture into your ice cream maker and follow the directions for your model.

For more delicious homemade icecream recipes, grab a copy of the Homemade Ice Cream and Other Frozen Treats ebook here.

You’ll find instructions for making ice cream with and without an ice cream maker and 100 recipes for ice cream, frozen yogurt, sorbet, sherbet and popsicles. Get your copy today!

Low Fat Mint Ice Cream Recipe

Here's another great refreshing ice cream idea. It's a low fat mint ice cream recipe. Prepare it as shown below, or stir in some tiny dark chocolate chips at the end for yummy mint chocolate chip ice cream. Either way you'll have a delicious frozen treat.

Low Fat Mint Ice Cream

  • 2 cups low-fat milk
  • 1 cup half-and-half
  • 1  package fresh mint sprigs (about 1oz)
  • 3/4 cup sugar
  • Dash of salt
  • 2 large egg yolks

Get out a heavy pot and pour the milk and half and half in it. Add the mint and heat to a simmer over medium heat. Turn off the stove, remove from the burner, cover and let it steep for 10 to 15 minutes.

Pour the milk mixture through a sieve to remove the mint leaves and return it to the pan.

Whisk the sugar, salt and egg yolkes together in a bowl until all the sugar is dissolved and the mixture is creamy and light yellow.

Pour a little of the warm milk into the egg mixture to temper the eggs. Pour the tempered eggs into the milk mixture in the pan and whisk until it is well combined.

Return the pan to the stove and cook it over medium heat for 2 to 3 minutes (stirring constantly). Pour the mixture into a bowl and put it in the fridge until it is well chilled (stirring every once in a while).

Pour the chilled mix into your ice cream maker and follow the manufacturer's instructions.

For more delicious homemade icecream recipes, grab a copy of the Homemade Ice Cream and Other Frozen Treats ebook here.

You'll find instructions for making ice cream with and without an ice cream maker and 100 recipes for ice cream, frozen yogurt, sorbet, sherbet and popsicles. Get your copy today!

Chai Tea Ice Cream Recipe

I love chai tea during the fall and winter months, but in the summer it's just too hot. This year I started experimenting with a chai tea ice cream recipe. Here's what I've come up with. It's a great adult ice cream. My 8-year old isn't a big fan though so keep that in mind if you're making ice cream with the kids.

  • 1 cup skim milk
  • 5 chai tea bags
  • 3/4 cup sugar
  • 6 large egg yolks
  • 2 teaspoons all-purpose flour
  • 1 cup Fat Free Half & Half
  • 1 cup fat-free evaporated milk

Start by making some chai tea with the milk and tea bags. Pour the milk in a medium sized pot and bring it to a simmer over medium high heat (watch it closely, you don't want to let the milk bubble over). Remove it from the heat and add the tea bags. Allow the tea to steep for 10 to 15 minutes. The longer you let it steep, the stronger the chai flavor in your finished ice cream.

In the meantime, mix the sugar and egg yolkes with a wisk in a large bowl. Wisk them until you have a thick, light yellow mixture. Stir in the flour.

Squeeze the teabags out over the milk and discard. Add the half and half to the milk mixture and mix in well.

Next we need to add the milk to the egg mixture. Add a little at a time to the eggs to temper them (or you'll end up with chai flavored scrambled eggs). Once all the milk has been worked into the egg mixture, pour everything back into the pot and put it on medium heat. Stir the mixture constantly until it starts to thicken just a bit. Remove it from the heat and allow it to cool for a few minutes.

Strain the mixture if needed, then add the evaporated milk. Put your ice cream mixture into the fridge until it is very cold, then add it to your ice cream maker and prepare according to the directions for your particular model.

If needed, put the finished ice cream in the freezer for 30 minutes to 2 hours to set all the way. scoop into bowls and enjoy!

For more delicious homemade icecream recipes, grab a copy of the Homemade Ice Cream and Other Frozen Treats ebook here.