How to make homemade creamy vanilla custard ice cream

The cold winter days have come to an end in most parts of the country, and we are slowly moving towards the warmer months. Summer brings with it clearer skies, brighter days, and our favourite summer treats! Chilled delicacies like ice cream are synonymous with summer and make the scorching heat much bearable for all.

Creamy vanilla custard ice cream Recipe:

2 cups whole milk

3/4 cup sugar

1/8 teaspoon salt

2 eggs, lightly beaten

2 cups heavy whipping cream

2 tablespoons vanilla extract

Colored sprinkles, optional

Directions:

In a large saucepan, heat milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Garnish with sprinkles if desired.

Nutrition Facts

1/2 cup: 227 calories, 17g fat (10g saturated fat), 95mg cholesterol, 70mg sodium, 16g carbohydrate (15g sugars, 0 fiber), 3g protein.