Vanilla Custard Ice Cream

Vanilla Custard Ice Cream

Posted January 10, 2013 by admin


  • 2 1/4 Cups sugar
  • 6 TBSPs flour
  • 5 Cups scalded Meyenberg Goat Milk
  • 4 Cups heavy cream
  • 4 TSPs vanilla
  • Dash of almond flavoring
  • 6 Eggs


Mix the sugar, flour and milk in a saucepan. Cook over medium heat for 10 minutes until thickened, stirring constantly.

Beat 6 eggs until foamy. Gradually add this egg mixture to the hot mixture in your saucepan.

Cook on medium heat until thick. Remove from stove and chill in the refrigerator.

When mixture is thoroughly chilled, add 4 cups heavy cream, 4 tsp. vanilla, and a dash of almond flavoring. Then Freeze.

whole milk
cheddar cheese