Vern McCarty’s Frozen Custard Ice Cream Recipe

Homemade Ice cream is a special memory from growing up. The sound of the motor running and anticipation of a yummy treat excites any child, old and young alike.

Makes 2 quarts

• 2 cups milk
• 3 egg yolks
• 1 cup granulated sugar
• ¼ teaspoon salt
• 2 cups light or table cream (Half and Half works great)
• 4 teaspoons of vanilla extract

1. Scald the milk in a double boiler over medium heat.
2. In a medium bowl, beat the egg yolks, sugar and salt together (looks like a paste).
3. Carefully add milk ½ cup at a time to the egg yolk mixture, tempering the yolks. Mix thoroughly each time.
4. Return egg yolk and milk mixture to the double boiler. Stir often while cooking. It will be done when the mixture coats the back of the spoon, and you can draw your finger through the custard – like drawing a finger through finger paint.
5. Allow mix to cool.
6. Place in ice cream maker. Add cream and vanilla.
7. Freeze…and enjoy!