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Frozen Vanilla Custard Ice Cream


This delicious treat can easily be made at home. You can change up the flavor by adding different extracts or add-ins like cookie crumbles, fruit, chopped nuts, candy, etc.---the possibilities are endless.













Trans-fat Free, Low Sodium


3 each egg yolks
extra large
1 ¼ cups milk, 2%
or whole milk
½ cup sugar
white granulated
1 ½ tablespoons honey
teaspoon salt
1 ¼ cups light cream (half&half)
¾ teaspoon vanilla extract
cup cookie crumbs
or fruit, nuts, candy pieces, etc. (optional)


  1. In a heavy saucepan, whisk together the egg yolks, milk, sugar, honey and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and the temperature reaches at least 160 degrees F., about 20 minutes. Strain through a fine sieve into a bowl sitting in an ice bath to cool quickly, stirring for 3 minutes. Cover and refrigerate until mixture is thoroughly chilled, at least 1 hour.

  2. When ready to freeze, pour chilled custard mixture, cream and vanilla through the top fill hole of ice cream maker and freeze according to manufacturer's directions, adding in any extras during the last 5 to 10 minutes of freezing.

  3. Transfer to airtight container and freeze until firm.

Soften slightly just prior to serving.


* not incl. in nutrient facts

Add review





Looks so inviting, this is the kind od ice cream that I really love. Not super sweet and not super rich.

It doesn't have to use heavy cream to make decadent ice cream, egg yolks and low-fat milk are enough to make a rich-taste base like this yummy treat.

Love the additional cookie pieces in the ice cream, which always give extra surprise in every spoonful :-)

about 9 years ago

Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 17949% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 69mg 3%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 0%
Sugars g
Protein 3g
Vitamin A 7% Vitamin C 1%
Calcium 5% Iron 0%
* based on a 2,000 calorie diet How is this calculated?


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