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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


  1. To scalded milk, add mixture of sugar, flour, eggs and salt. Stir constantly and cook until thick.
  2. Add vanilla extract, Karo syrup and 1 can sweetened condensed milk.
  3. Pour into ice cream maker can.
  4. Add half-and-half and remaining can sweetened condensed milk.
  5. Finish filling with milk and freeze according to ice cream maker's instructions.

Makes 2 gallons.

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