Ralph's Creamy Custard Ice Cream
2 and 1/4 cups sugar
1/4 cup + 2 tablespoons all purpose flour
1/2 teaspoon regular table salt
5 cups whole milk
4 large eggs, beaten
4 cups heavy whipping cream
2 tablespoons vanilla
Combine sugar, flour, and salt. Gradually stir in milk and cook over medium heat for 15 minutes or until thickened. Gradually temper eggs by adding the hot milk mixture by small amount to the eggs, beating as you temper. Once tempered, slowly add egg mixture to the milk mixture and cook for 1-2 minutes, or until the custard coats a spoon. Remove from heat, cover and refrigerate for 2 hours or overnight. Lastly, combine whipping cream and vanilla to the mixture and freeze in an ice cream freezer.
Now to create your masterpiece! Combine the sugar, flour, and table salt. Gradually whisk in the whole milk. Continue to cook over medium heat for 15 minutes. It looks good already!
If you don't eat it all in one sitting, just freeze it. This ice cream freezes extremely well without ever getting icy. This picture was from a previous batch I made and we ate the last of it over a hot fudge cobbler. However, this ice cream is perfect all on its own. No sprinkles, nuts, or fancy syrups required. It is simply scrumptious!!
Happy 4th of July and Blessings from Lynda at Still Woods Farmhouse