Frozen Custard

Recipe by Sheila Johnson of Eat 2 Gather

Prep time 10 minutes + 2-12 hour chill
Cook time 5 minutes
Servings 6

Ingredients

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup whipped cream, heavy
2 cups milk, whole
4 eggs
1 tablespoon vanilla extract (or vanilla paste if you want vanilla bean flecks)

Sugar, eggs and cream meld together in this rich creamy frozen custard. Serve it all summer long, but we won’t tell if you whip up a batch mid-winter! | Photography by Two Spoons Studio

Instructions

Combine sugar, cornstarch, and salt together in a medium saucepan. Whisk in whipping cream and milk so there are no lumps.
Crack eggs into a bowl, and whisk until frothy, about 1 minute.
Add eggs to milk mixture, whisk, and let rest for 5 minutes.
Start with low heat and increase to medium-high, stirring continually. Bring to a simmer and cook until mixture coats the back of wooden spoon, about 5 minutes. Remove from heat, mix in vanilla, and put custard in a bowl. Cover with plastic wrap, pushing down on top of custard so a skin doesn’t form. Place in refrigerator for 2 to 12 hours, or until completely cooled.
Add to 1.5-quart ice cream machine. Churn for 20 minutes. Remove to an airtight container and store in freezer, or eat immediately

Note: If you have a 2-quart ice cream machine, you can increase the milk and heavy whipping cream by 1/2 cup each to make 2 quarts or 1/2 gallon frozen custard.