Frozen French Vanilla Custard

Frozen French Vanilla Custard

Yield: 48 (1/2 cup) servings/6 quarts


  • 2 lb., 10 oz. frozen (thawed) or refrigerated liquid whole egg
  • 64 oz. milk
  • 1 lb., 5 oz. sugar
  • 4 oz. honey
  • 0.25 oz. salt
  • 64 oz. heavy whipping cream
  • 2 oz. vanilla

Total approximate weight: 12 lb., 5.25 oz


  1. Mix egg, milk, sugar, honey, and salt. Cook on low heat, stirring frequently, until mixture reaches 160° F. Cool in ice bath.
  2. Add whipping cream and vanilla. Mix until blended. Cover and refrigerate to cool.
  3. Pour chilled mixture into ice cream freezer can(s).
  4. Freeze according to directions using 6 parts ice to 1 part rock salt.
  5. Transfer to freezing containers. Freeze until firm.

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