Photo: Greg Dupree; Styling: Rachel Burrow and Claire Spollen
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.
How to Make It
Step 1
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.
Step 2
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.
Also appeared in: Coastal Living, June, 2016
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