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No ice cream machine? No worries. You can also make frozen custard by placing cooled custard in the freezer for 45 minutes to 1 hour. Take the custard from the freezer and stir mixture well. Return the custard to the freezer and continue stirring every 30 minutes until frozen.

Emily Nabors Hall
Recipe by Coastal Living June 2016

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Credit: Greg Dupree; Styling: Rachel Burrow and Claire Spollen

Recipe Summary

active:
15 mins
total:
4 hrs 45 mins
Yield:
Serves: 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process milk, yolks, sugar, vanilla, and salt in a blender on high until smooth and thick, about 15 seconds. Transfer to a large saucepan, and stir in cream. Cook over medium, stirring constantly, just until mixture begins to bubble and has thickened slightly, about 15 minutes. Remove from heat. Transfer mixture to a bowl, and place plastic wrap directly on warm custard (to prevent a film from forming). Chill until cold, at least 4 hours or up to 24 hours.

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  • Whisk mixture until smooth. Pour into the freezer container of a 2-quart electric ice-cream maker, and freeze according to manufacturer's instructions. Transfer custard to a 9- x 5-inch loaf pan, and return to freezer until ready to serve.

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