- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 cup heavy whipping cream
- 2 cups whole milk
- 1 tablespoon vanilla extract (or vanilla paste if you want vanilla bean flecks)
- 4 eggs
Combine sugar, cornstarch, and salt together in a medium saucepan. Whisk in whipping cream and milk so there are no lumps.
Crack eggs into a bowl, and whisk until frothy, about 1 minute.
Add vanilla and eggs to milk mixture, whisk, and let rest for 5 minutes.
Start with low heat and increase to medium-high, stirring continually. Bring to a low boil, and cook until mixture coats the back of wooden spoon, about 5 minutes. Remove from heat and put custard in a bowl. Cover with plastic wrap, pushing down on top of custard so a skin doesn't form. Place in refrigerator for 2 to 12 hours, or until completely cooled.
Add to 1.5-quart ice cream machine. Churn for 20 minutes. Remove to an airtight container and store in freezer, or eat immediately
Note: If you have a 2-quart ice cream machine, you can increase the milk and heavy whipping cream by 1/2 cup each to make 2 quarts or 1/2 gallon frozen custard.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.