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Custard Ice Cream, Texas-Style
3 cups milk, scalded (180 degrees F)
1 1/2 cups granulated sugar
4 tablespoons flour
3 eggs, slightly beaten
1/2 teaspoon salt
1 tablespoon (or more) vanilla extract
1 cup Karo syrup
2 (14 ounce) cans sweetened condensed milk, divided
2 cups half-and-half
Milk to fill container
To scalded milk, add mixture of sugar, flour, eggs and salt. Stir constantly and cook until thick.
Add vanilla extract, Karo syrup and 1 can sweetened condensed milk.
Pour into ice cream maker can.
Add half-and-half and remaining can sweetened condensed milk.
Finish filling with milk and freeze according to ice cream maker's instructions.
Makes 2 gallons.
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