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Last week, I was asked to bring dessert for the Fourth of July party at my parents’ house. I thought ice cream sounded good and I knew I wanted to make it myself. The very first time I looked through my grandma’s cookbook, the No Churn Custard Ice Cream recipe caught my eye because my grandma had written the measurements to make a gallon in her handwriting.
I imagine that she made this recipe on hot summer days so her boys could cool off after playing outside. It does involve using the stove, so she probably made it in the evenings when it was cooler, and let it freeze overnight.
Ingredients You Will Need
- Evaporated Milk
Equipment You May Need
- Double Boiler
- Loaf Pan
- Ice Cream Scoop
- To scald milk, use these tips from Culinary Hill. According to them, milk scalds at 170 degrees Fahrenheit so you can use a candy thermometer to make sure you have the right temperature.
- The part that takes the longest is cooking the mixture over a double boiler until it coats a spoon. It takes about 30 minutes.
- After that, the recipe says to chill the mixture before adding the vanilla and evaporated milk. I put it in the fridge for about an hour.
- Once I stirred in the vanilla and evaporated milk, I put the mixture in a loaf pan to freeze.
- I froze it overnight and it was ready in the morning. To serve, I cut it into slices almost like bread. It was much easier than using an ice cream scoop, even after letting it thaw for several minutes.
Substitutes and Variations
- To serve, add toppings such as chocolate chips and sprinkles.
- Use chocolate milk instead of plain milk to make chocolate ice cream.
Other Recipes You May Enjoy
If you like ice cream, you might want to try Blueberry Melba Parfaits or my Chocolate Milkshake Recipe. No Churn Custard Ice Cream would be good on top of Victory Blueberry Pie or Apple Dumplings. It would also be great on top of Red Velvet Marbled Pound Cake.
No Churn Custard Ice Cream
- Double Boiler
- Loaf Pan
- 2 Eggs
- 2 Cups Milk Scalded
- 6 Tablespoons Sugar
- 1 teaspoon Vanilla
- ⅛ teaspoon Salt
- 1½ Cups Evaporated Milk
- Beat eggs until well blended.
- Add sugar and salt and mix well.
- Add milk gradually, stirring constantly.
- Cook in top pan of double boiler (over hot water) until the mixture coats a spoon (about 20-30 minutes), stirring frequently.
- Remove from heat and chill for about an hour in the fridge.
- Stir in vanilla and evaporated milk.
- Pour mixture into a loaf pan and freeze for at least 8 hours or until completely frozen.
- Slice with a knife to serve.
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