Rating: 3 stars
3 Ratings
  • 1 star values: 1
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  • 5 star values: 1

Ice cream and sorbets are convenient go-tos when you want an easy dessert. Use this custard as a base for many flavors by adding your favorite ingredients when it's almost frozen.

Amanda Haas
Recipe by Oxmoor House September 2012

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Oxmoor House

Recipe Summary

hands-on:
16 mins
total:
4 hrs 39 mins
Yield:
Serves 8 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook milk and half-and-half in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.

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  • Combine sugar and egg yolks in a large bowl, stirring with a whisk until thick and pale. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Stir in salt; cook over medium heat 10 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla.

  • Place pan in a large ice-filled bowl until custard is chilled (about 1 hour), stirring occasionally.

  • Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon frozen custard into a freezer-safe container; cover and freeze 3 hours or until firm.

  • Kids Can Help: I love making our sweet treats really count, so when we're at the store, I ask my kids to pick out the fruit they'd like to add to this base. Then they're really excited to eat it, plus they're getting a great dose of fruit. Kids can also help by measuring all the ingredients for you.

Source

Cooking Light Real Family Food

Nutrition Facts

139 calories; calories from fat 0%; fat 6.5g; saturated fat 3.2g; mono fat 2.2g; poly fat 0.6g; protein 4.1g; carbohydrates 16.4g; fiber 0g; cholesterol 143mg; iron 0.3mg; sodium 73mg; calcium 99mg.
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