Freezer Custard

Barbara Wade Uncategorized



Freezer Custard

Sane and Savory Cookbook published at for your Kindle and all mobile devices.

In the 19 dessert recipes in Sane and Savory Cookbook , I used Stevia. I use one particular brand, SweetLeaf ® because it only had the additive, inulin, which is a prebiotic. This brand of Stevia is very sweet. It has no calories and is good to our teeth (unlike sugar) and does NOT produce cavities.

The creamy custard that you make in this recipe will satisfy any person who loves ice cream. You can add whatever you wish to the custard that you desire. This recipe does not include berries, but in the Freezer Custard I made and photographed for this blog, I added raspberries. In the recipe below, I suggest you add Lily’s dark chocolate. It is sugar free as well, so you can get the luscious chocolate without any added sugar. Enjoy being inventive with what you choose to add to this easily made delicious ice cream.


The following recipe can add a sweet treat (without sugar) after any meal or make a great summer afternoon snack.

Freezer Custard      


Serves 8

Preparation time: 20 minutes

Cooking time: 20 minutes

Freezing time: about 5 hours total


10-11 packets Stevia (SweetLeaf®)

2 cups milk (without hormones), or organic milk

1 vanilla bean about 4-inches ling, split down the middle or 1 ½ teaspoon organic vanilla extract (Frontier)

3 organic eggs

2 cups organic whipping cream (Organic Valley)

1 ounce chopped almonds or walnuts, fruit, or dark chocolate (Lily’s sugar free)


In the top of a double boiler, dissolve the Stevia in the milk. Then beat in the eggs. If you have a vanilla bean add it at this time. If you only have vanilla extract add it after you remove the “custard” from the heat. Place all of this in the top of a double boiler. (I used a saucepan inside a frying pan filled with water. You don’t have to buy a double boiler!) Allow the water to simmer and cook what is in the saucepan or double boiler, stirring constantly until the mixture thickens. Simmer the custard at about medium-low heat. It may take 15-20 minutes. When the mixture, coats a metal spoon, remove it from the heat. Let this cool and stir it often to allow the steam and heat to escape. (Add the vanilla extract at this time if you are using it.)

If you use the vanilla bean, be sure to scrape any tiny seeds off the pod, and then remove it from the custard. While the mixture is cooling you can whip the cream partially until soft mounds form in the cream. Then gently fold the whipped cream into the cooled custard. Pour the entire mixture into a shallow 2-quart glass pan that you can store in the freezer. Freeze it for about 1 hour or until it is slightly frozen around the edges of the pan. If you are adding nuts or anything else, this is the time to do it. Turn the mixture into a mixing bowl and beat it until it is well blended. Return it to the glass pan. Cover it and freeze it until it is firm (about 3-4 hours). Before serving the custard let it stand at room temperature for about 5-10 minutes. Serve with fresh fruit, too, such as blueberries or raspberries, Sugar Free Hot Chocolate Sauce or make Kiwifruit Cassata. You will find both of these recipes in Sane and Savory Cookbook .