Traditional Custard Ice Cream
What You'll Need:
1 half gallon or 4 pints Snowville Creamery Half and Half
2 cups white granulated sugar
2 large bowls
2 mixing spoons
Food thermometer (reading up to 160º F)
Large heavy sauce pan
Slowly heat half & half in the saucepan to 160 ºF, stirring continuously. Remove from heat.
In a large bowl, combined eggs with sugar. Use a hand mixer on medium speed to beat for
about two minutes until mixture is smooth, thick and pale yellow. Add half of the heated
half & half to egg mixture. Beat at a low speed until thoroughly mixed.
Pour mixture into saucepan. Stirring constantly, cook over medium-low heat for 20 minutes
or until mixture is thick enough to coat the back of a spoon. Transfer mixture to second clean
large bowl. Cover with a sheet of plastic wrap (chill overnight if possible).
Pour chilled mixture into ice cream maker. Follow the instructions provided with your maker.
Ice cream will usually solidify after about 20-30 minutes of agitation. For a firmer consistency,
transfer ice cream to an airtight container and store in the freezer for 2 or more hours.