My Grandma M used to run a restaurant/campground with my Grandpa B, and her specialties were her desserts. Pies, cakes, and custard. This is her original frozen custard recipe, only slightly modified so that it is compatible with a Kitchen-aid ice-cream maker attachment.
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Old-Fashioned Frozen Custard
Grandma's recipe for frozen custard. A rich summer treat.
Place the frozen component (bowl) of your ice cream maker in the freezer. Allow it to freeze completely solid (12-24 hours)
Mix sugar, flour, eggs, and salt in a small saucepan. Add hot milk and cook over medium to low heat until thick and creamy (approximately 15-20 minutes). Do not allow to boil, stir frequently.
Add 1 cup cream, stir into the custard mixture. Place the mixture into the fridge and allow to cool fully (8-12 hours recommended).
Place custard mixture in the freezer for 30 minutes prior to churning for the best consistency. Set up your ice cream maker and churn for 15-20 minutes, or until you have a solid mixture with the consistency of a soft-serve custard. This can be served immediately or set in the freezer to solidify further.
Notes
This recipe, like many other homemade ice cream recipes, freezes incredibly hard. You can allow it to thaw before serving if necessary. Ideally this recipe is served fresh out of the ice cream maker, or after 4-8 hours of freezing if you do not have time to let it thaw.
If you experience ice crystals in your custard, it is likely that the custard mixture, or the ice cream maker, was not fully cooled/frozen prior to churning.
While your ice-cream maker is in the freezer, it’s possible for it to pick up ‘flavors’ from the freezer. You may wish to cover it with foil during this time. (I’ve learned my lesson after basil flavored ice cream resulted freezing pesto at the same time as preparing for custard)
