Old-Fashioned Homemade Ice Cream

This old-fashioned ice cream recipe delivers a rich, creamy texture reminiscent of traditional churned desserts. Unlike modern no-churn methods, this version uses a cooked custard base thickened with flour and eggs, resulting in a dense, smooth mouthfeel that stands up to intense freezing. The simple flavor profile lets the quality of the vanilla and dairy shine through, making it a versatile canvas for add-ins like chocolate chips or nuts. It is perfect for family gatherings, summer barbecues, or as a comforting treat on a chilly evening. With just a few pantry staples, you can recreate a timeless dessert that feels like a warm hug in a bowl.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 855.7

Dietary: Vegetarian

Description

This old-fashioned ice cream recipe delivers a rich, creamy texture reminiscent of traditional churned desserts. Unlike modern no-churn methods, this version uses a cooked custard base thickened with flour and eggs, resulting in a dense, smooth mouthfeel that stands up to intense freezing. The simple flavor profile lets the quality of the vanilla and dairy shine through, making it a versatile canvas for add-ins like chocolate chips or nuts. It is perfect for family gatherings, summer barbecues, or as a comforting treat on a chilly evening. With just a few pantry staples, you can recreate a timeless dessert that feels like a warm hug in a bowl.

Ingredients

2 ea Eggs, beaten well
4 tablespoon Flour
2 1/2 tablespoon Vanilla
3 cup Sugar (less for 5 qt freezer

Directions

1
In a large saucepan, whisk together the sugar and flour until well combined and free of lumps.
2
Gradually add 2 to 3 cups of milk to the sugar mixture, whisking constantly to create a smooth slurry.
3
Add the beaten eggs and remaining milk to the saucepan, whisking thoroughly to incorporate.
4
Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon or heat-proof spatula.
5
Continue cooking and stirring until the mixture thickens significantly and comes to a gentle boil.
6
Remove the custard from the heat and allow it to cool to room temperature.
7
Once cooled, stir in the vanilla extract.
8
Pour the mixture into your ice cream freezer can, filling it 2/3 to 3/4 full.
9
Operate the ice cream freezer according to manufacturer instructions, typically for 25 to 40 minutes, until the ice cream is firm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 855.7kcal

% Daily Value *
Total Fat 5.7g9%
Saturated Fat 1.7g9%
Cholesterol 186.5mg63%
Sodium 64.8mg3%
Total Carbohydrate 197.9g66%
Dietary Fiber 3.5g15%
Sugars 181.7g
Protein 9.1g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe yields a large quantity (6 quarts). If you have a smaller freezer, reduce the ingredients proportionally or divide the batch.

The amount of sugar can be adjusted based on your freezer size and personal preference for sweetness. Less sugar may result in a harder frozen product.

Ensure the custard is completely cooled before churning to prevent melting the ice-salt mixture in the freezer.

For best texture, add mix-ins like chocolate chips or nuts during the last few minutes of churning.

This recipe uses a flour-thickened base rather than a traditional egg-yolk heavy custard, giving it a unique, slightly sturdier texture.

Keywords: ice cream, homemade, custard, vanilla, eggs, flour, sugar, milk, freezer, churn, dessert, old-fashioned, cream, family, traditional, sweet, chilled, smooth, rich, nostalgic

Read it online: https://www.chefs-mate.com/recipe/old-fashioned-homemade-ice-cream-2/