Vanilla Custard Ice Cream

Name: Vanilla Custard Ice Cream
Cuisine: United States
Ingredients: ½ c. milk (about); 1 pt. light cream; 1 (13 oz.) can evaporated milk; 2 tsp. vanilla; 4 eggs, separated; 1 qt. milk; ¼ c. cornstarch; ⅛ tsp. salt; 2 c. sugar

Preparation info

Difficulty
Easy

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Its homemade taste enhances pies

Ingredients

2 c. sugar
⅛ tsp. salt
¼ c. <

Americas
United States
Dessert
Vegetarian
Gluten-free
ice cream

Method

Thoroughly mix sugar, salt and cornstarch; stir into 1 qt. milk, heated just to boiling point. Remove from heat.
Beat yolks; gradually add 1 c. of the hot milk mixture, beating constantly. Stir egg yolk mixture into remaining hot milk and bring to a boil. Remove from heat; add vanilla, evaporated milk and cream to hot custard. Cool.
Fold in egg whites,