Who doesn't like homemade ice cream? Today I thought I would share with you my dad's yummy recipe. This is a traditional cooked custard recipe. It makes the most creamy, deliciousness that you will ever put in your mouth.
The Starting Line-Up...
Dad's Creamy 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, add egg mixture into the milk mixture and cook for 1 minute. Remove from heat and refrigerate for 2 hours. Combine whipping cream and vanilla to the mixture and freeze in an ice cream freezer. (Please note that the ice cream salt in the picture is only for my ice cream freezer and not for the recipe.)
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.
My dad always strains the custard to make sure that it is free of any flour lumps, eggs particles, foreign objects, I don't know!! He just does it, so I do it as well! You can skip this part if you want. Dad would tell you to do it, though.
The Starting Line-Up...
 |
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, add egg mixture into the milk mixture and cook for 1 minute. Remove from heat and refrigerate for 2 hours. Combine whipping cream and vanilla to the mixture and freeze in an ice cream freezer. (Please note that the ice cream salt in the picture is only for my ice cream freezer and not for the recipe.)
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.
While this is cooking, beat 4 eggs in a separate bowl and temper the eggs by gradually whisking in the heated milk mixture to the eggs. If you just plop the eggs into the milk mixture without tempering, you will end up with scrambled eggs in the mixture! After tempering, add the eggs slowly to the pot and continue stirring until the mixture thickens. This takes about a minute or two. When the custard coats a spoon, you are done and will have a pot full of delicious custard.
At this point, you are ready to cover the custard and refrigerate it for 2 hours or over night.
Now comes the fun part! After the custard has been refrigerated, add 4 cups of heavy whipping cream and 2 tablespoons of vanilla to the custard. Mix well with a spoon. You will probably want to get a clean spoon, dip in, and taste what you are about to put in your ice cream freezer! If you find you have to taste it again (and you will), just get another clean spoon! No re-dipping! Please tear yourself away from the bowl and get out your ice cream freezer. Follow your ice cream freezer instructions. This recipe will yield 4 quarts of happiness!
If you don't eat it all in one sitting, just freeze it. This ice cream freezes very well without ever getting icy. We ate the last of ours over a hot fudge cobbler. YUM!
Make some ice cream today! And remember, life is short, eat dessert first! Blessing from Still Woods.
Dad's ice cream is absolutely delicious. However, he always says that yours is a lot better! It was especially wonderful topping that scrumptious hot fudge cobbler. Wish I had some right now!
ReplyDelete