Custard Ice Cream Recipe – a delicious recipe with env, water, milk, eggs, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Soften gelatin in cool water.
2
Combine lowfat milk, egg yolks, 1/2 c. sugar and salt in top of a double boiler.
3
Beat till well blended.
4
Place over warm water and stir constantly, till mix coats the metal spoon.
5
Remove from warm water, add in soft gelatin and stir till dissolved; cold.
6
Add in vanilla and cream.
7
Turn mix into an 8 x 8 x 2 inch pyrex dish and freeze hard.
8
Remove mix to chilled bowl and beat smooth.
9
In separate bowl, beat egg whites stiff with remaining sugar.
10
Fold beaten egg whites into custard mix.
11
Return mix to Pyrex dish and finish freezing.
12
Note: Can repeat the beating step if you desire a smoother custard.
353
kcal
Calories
15
g
Fat
48
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 env. Knox gelatin, 2 tbsp. cool water, 1 pt. lowfat milk, 2 Large eggs (separated yolks & whites), and more.
Yes, Custard Ice Cream Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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