Custard Ice Cream

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Preparation info

  • About

    3 quarts

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 5 eggs, lightly beaten
  • Β½ teaspoon salt
  • 1ΒΌ cups sugar
  • 5 cups milk, scalded
  • 5 cups heavy cream
  • 2 tablespoons vanilla extract


Combine eggs, salt and sugar. Slowly add milk. Heat, stirring, until the mixture coats the back of the spoon. Do not allow to boil. Cool and chill. Add cream and vanilla. Freeze according to directions for the kind of ice-cream freezer used.

Chocolate Custard Ice Cream

Add four ounces (four squares) unsweetened chocolate to the milk before it is scalded.

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