This simple recipe is rich, creamy and delicious! Best of all, it's easy to make and requires just a few ingredients. It's better than that stuff you can buy (even the stuff made in Arkansas)
Time Required: about an hour
- In a mixing bowl, beat 2 large eggs. Add 2/3 of a cup of sugar and continue to beat until the mixture is thickened and pale yellow. Set aside.
- In a saucepan, bring 1 and 2/3 cups of milk to a simmer. Temper the eggs by slowly adding the hot milk to the egg and sugar mixture. Add a little bit, beat it into the eggs and then add a little more and repeat. This keeps the eggs from scrambling.
- Pour the entire mixture back into the saucepan and slowly heat it until it thickens. It will be the texture of a really heavy cream. Do not let the mixture get too hot or the eggs will scramble. After it thickens, remove the custard from heat.
- Add one cup of heavy cream and about one tablespoon of vanilla to the custard you just made. Cover with saran wrap and refrigerate until cold or overnight.
- When the custard is cool, freeze it according to your machine's instructions. The ice cream will be soft and creamy. If you want firmer ice cream, stick it in the freezer for a few hours before serving.
- If you can't wait for the custard to cool, stick it in the freezer! That normally only takes about 30 minutes. Just be sure you don't freeze it solid.
- You can add anything you want to this recipe. I've had great luck adding bananas, strawberries, chocolate, peanut butter and everything else I can find.
- For pastey or liquid ingredients (strawberry juice, peanut butter, chocolate), I add the item to the milk when I simmer it. When I add chopped fruits or nuts, I add it to the machine when the cream is almost frozen.
- If your eggs do scramble, sometimes you can try straining the custard through a metal strainer and save it. However, most of the time it's better to start over if you don't get a smooth, thick custard. It shouldn't have bits of white goo in it.
What You Need
- 2/3 cup sugar
- 2 large eggs
- 1 2/3 cups milk
- 1 cup heavy cream
- 1 tablespoon vanilla