Frozen Vanilla Custard

Preparation info

  • Difficulty


  • Makes

    1 gallon

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Lower in calories than most ice creams


  • 3 qts. skim milk
  • 2 c. sugar
  • 6 tblsp. flour
  • 2 tsp. salt
  • 8 eggs, slightly beaten
  • 2 envelopes unflavored gelatin, softened in ¼ c. cold water
  • 3 tblsp. vanilla


  • Scald milk in top of double boiler. Mix sugar, flour and salt and add a little of the hot milk. Blend well and add to milk in double boiler. Cook over boiling water until bubbles form at the edge of the pan.
  • Remove from heat. Add the hot mixture gradually to the eggs. Return to double boiler and cook over simmering, not boiling, water, stirring constantly, until mixture coats a wooden spoon.
  • Remove from the heat; gradually stir the hot mixture into the gelatin, stirring until the gelatin completely dissolves. Refrigerate until custard thickens, about 2 hours, or until it reaches 70°. (You can cook the custard a day ahead and refrigerate it.) Add vanilla to cooled custard.
  • Pour into freezer can. Freeze and ripen by basic directions (see “How to Freeze and Ripen Ice Cream”). 105 calories per ½ cup serving.

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