Basic Custard for Ice Cream

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

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  • 4 eggs
  • 4 oz. sugar
  • ¾ pint milk


Beat the eggs lightly with the sugar. Scald the milk and stir into the eggs. Cook the egg mixture in the top of a double boiler over hot water, stirring constantly until the mixture coats the spoon. Cool. Add the vanilla. With the addition of fruit pulp, this makes enough ice cream for 6 to 8 servings.