Recipe of the Week

Recipe of the Week
Rich Vanilla Custard Ice Cream


  • 1 cup sugar
  • 2 Tbs. flour
  • ¼ tsp salt
  • 2 cups half &half cream
  • 2 cups whipping cream
  • 2 slightly beaten eggs
  • 1½ Tbs. pure vanilla.


  • Mix sugar, flour, salt and cream in a saucepan and cook and stir constantly over low to med heat till mixture thickens. (Just to the bubble stage).
  • Stir a small amount of the hot mixture into the eggs mix well.
  • Return to the saucepan cook and stir for one minute.
  • Set your pan in the ice portion of refrigerator overnight. (I chill mixture for at least 4 hours in the refrigerator)
  • Mix the whipping cream and vanilla into the custard base and pour into the ice cream freezer.
  • This ice cream is best when you double the recipe, it will fill the freezer to the top.
  • Make sure you have enough rock salt and ice. For traditional ice cream freezers or follow directions for your modern one.
  • Also for Rum Raisin ice cream just soak ¾ cup raisins in 3 oz. dark rum, soak raisins at least one hour. Strain and stir into the custard base when filling the freezer.

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