top of page

Traditional Custard Ice Cream

What You'll Need:

Snowville 16oz_Half and Half.png

1  half gallon or 4 pints Snowville Creamery Half and Half

2 cups white granulated sugar

4 eggs

2 large bowls

2 mixing spoons

Measuring cups

Electric mixer

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.

bottom of page