Traditional Custard Ice Cream

What You'll Need:

1  half gallon 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.

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community links:

Snowville Creamery, LLC  |  32623 State Rt. 143  |  Pomeroy, Ohio 45769  |  info@snowvillecreamery.com  |  (740) 698-2340  |  Contact Us