No Churn Custard Ice Cream
This custard ice cream comes straight from my grandma's handwritten cookbook, and it doesn't need an ice cream maker at all. You cook the custard on the stove, freeze it in a loaf pan overnight, and slice it like bread the next day. It's rich, creamy, and about as old-fashioned as ice cream gets.
Servings 8
Equipment
- Mixer
Ingredients
- 2 Eggs
- 2 Cups Milk Scalded
- 6 Tablespoons Sugar
- 1 teaspoon Vanilla
- ⅛ teaspoon Salt
- 1½ Cups Evaporated Milk
Instructions
- 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.
Notes
Helpful Tips
- Scald the milk to about 170°F. A candy thermometer makes this easy and takes the guesswork out. You'll see small bubbles forming around the edge of the pan, but it shouldn't come close to a full boil.
- Add the milk to the eggs slowly. Pour it in a little at a time while whisking, not all at once. This keeps the eggs from scrambling when they hit the hot milk.
- Stir constantly over the double boiler. The custard is done when it coats the back of a spoon, usually 20 to 30 minutes. If you run your finger through it on the spoon and the line holds, it's ready.
- Don't rush the chill time. Let the custard cool in the fridge for a full hour before stirring in the vanilla and evaporated milk. Adding them too early can cook off some of the vanilla flavor if the custard's still warm.
- Use a loaf pan, not a wide shallow dish. The narrower shape freezes more evenly and makes it easier to slice cleanly once it's solid.
- Freeze overnight, not just a few hours. A full 8 hours gives it time to set all the way through so it slices instead of crumbling.
- Let it sit out for a few minutes before slicing. Just 5 to 10 minutes on the counter makes it easier to cut clean slices without cracking the block.