Summertime ice cream

Summer time would not be complete without a sinfully rich dish of homemade ice cream. I prefer the custard based recipes as I really appreciate the richness a custard imparts to the ice cream and I also appreciate cooking the eggs :)

This recipe evolved during our summer family reunion in Hayward, WI. I did not like anything I found on the internet, so I created a recipe that does not call for evaporated milk, packed pudding mix, or sweetened condensed milk. This is a real, old fashioned custard ice cream. Enjoy!

Homemade Custard Ice Cream

In a heavy sauce pan whisk together:

4 whole eggs

2 egg yolks

2 cups half and half

1 2/3 cup sugar

Stirring constantly, cook over low heat until 190°--the custard stage. Mixture will slightly thicken and thickly coat a cool metal spoon. Be patient as this will take about 15-20 minutes. DO NOT ALLOW TO COME TO A BOIL! The custard will curdle. You can whisk some of the lumps out if it becomes too hot to save the custard.

Add 1 ½ TLB of high quality vanilla—stir in completely

Let the custard cool in the refrigerator—it is best if allowed to cool for 4-8 hours.

When you are ready to make the ice cream, add:

2 cups half and half

2 cups cream (you can add all half and half for a lighter J ice cream)

Whisk together and pour into ice cream maker canister and follow freezing directions.