Vanilla Ice Cream (Basic Custard Style)

Perfect amount of sweetness - this will now be my standard vanilla ice cream recipe - even Haagen Dazs doesn't compare. Of course you can substitute other sweeteners such as honey or maple syrup for the sugar, but whatever you do, you must cook on the stove, never microwave or it will curdle.

i must say it, this recipe was delicious, i added my own twist to it by infusing lavender into the whole milk in the beginning, and then cooling that. Once i had my eggs and sugar combined i added the whole milk in and heated it and stirred more dried lavender in for appearance and texture. Then when i got everything mixed and out of the ice cream maker (in soft serve consistency) and swirled in some home made black berry sauce, and froze it over night... It was to die for!

Wonderful recipe. I only got one scoop of this before my family wolfed the rest.

A double batch came out to about 24 oz. So we tried making another double batch. I used skim milk with both bcz that's all I had. The first batch came out great and froze just like storebought. The 2nd batch didn't freeze in the ice cream maker, so we put it in the freezer and froze it, but it got a little icy. Not sure what happened the 2nd time, although the first time, I forgot to add the sugar until after I added the whipping cream. Used 1 T vanilla (homemade) for a double batch.

I made this using a no machine technique and it came out wonderfully. I added a teaspoon of almond extract because I like that flavor. Otherwise made as a double batch so it would be a full quart.