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This recipe is fairly easy and makes a creamy ice cream, sometimes I add mini chocolate chips


  • 2/3 cup sugar
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 2/3 cups milk
  • 1 cup heavy cream
  • 2 teaspoons vanilla


  • In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow.
  • Beat in the flour and salt. Set aside.
  • Bring the milk to a simmer in a heavy medium saucepan.
  • Slowly beat the hot milk into the eggs and sugar.
  • Pour the entire mixture back into the pan and place over low heat.
  • Stir constantly until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.
  • Remove from the heat and pour the hot custard through a strainer into a large, clean bowl.
  • Allow the custard to cook slightly, then stir in the cream and vanilla.
  • Cover and refrigerate until cold or overnight.
  • Stir the chilled custard, then freeze in according to the manufacturer's instructions.
  • When finished, the ice cream will be soft but ready to eat.
  • For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Categories: Ice Cream  Ice Cream Maker 

Author Credit: The Ultimate Ice Cream Book

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