Home Made Custard Ice Cream

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 0.0
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.0 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.0 g

View full nutritional breakdown of Home Made Custard Ice Cream calories by ingredient

Number of Servings: 20


    1 can fat free condensed milk
    1can fat free evaporated milk
    1 quart fat free 1/2 & 1/2
    1 pint heavy whipping cream
    1 c granulated sugar
    6 eggs
    1 8 inch vanilla bean


Mix 1/2 cup evaporated milk with cornstarch. Heat condensed milk, remaining evaporated milk. fat free 1/2 &1/2, and heavy whipping cream in double boiler, stir corn starch and evaporated milk into mixture in double boiler, cook until slightly thickened. Beat eggs and sugar in mixing bowl. Add small amounts of hot mixture into egg mixture until tempered. Pour egg mixture into milk mixture and cook ten minutes. remove from heat and cool. Place in refrigerator until cold, up to 24 hours. Freeze in ice cream freezer following manufactor instructions.

Serving Size: Makes 20 1/2 cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user DOTTIDEAS.