Coating the Back of a Spoon

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coating the back of a spoonThis year in addition to giving my mother-in-law her birthday and Mother’s Day presents (they were back to back days this year) I also decided to make her some homemade strawberry ice-cream. Strawberry ice-cream is her favorite! I’ve never been a huge fan of it but it turned out pretty yummy. I digress though.

If you have never made an ice-cream that contains an egg based custard before you may be wondering how to tell when the custard is fully cooked. This is really quite simple. When the custard is done it should fully coat the back of a spoon without running off. I used a metal spoon to test this but a wooden spoon would work as well. While the custard was cooking I tested its level of doneness by coating the back of a spoon several times. Just stick the spoon in the custard coating its backside and run your finger down the center of it. If the portion of the spoon that you wiped away is clearly visible and the custard is not running off of the spoon then the custard is done. If the custard is running off the spoon and through the spot you wiped off then you should continue cooking the custard a while longer so it thickens up some more.
IMG_5487coating the back of a spoon
The two pictures above are examples of what the custard looks like when it is not done cooking.

I have found that the coating on the back of the spoon can vary in thickness depending on what you are trying to make. The main thing is that is does not run. I stuck the spoon in so many times that I found out that the custard I was making tastes a whole lot like crème brulee. Yum! Have you ever made homemade ice-cream before? What is your favorite flavor?

Krystle Cook – the creator of Home Jobs by MOM – put her psychology degree on a shelf and dived into a pile of diapers and dishes instead. She is a wife and mother to two rambunctious boys, sweating it out in her Texas hometown. She loves cooking, DIY home projects, and family fun activities.


  1. We make homemade ice cream often. My family has a milk allergy and I make a tofu ice cream that is really yummy. I think our favorite flavor is either strawberry chocolate chip or cherry chocolate chip. I dry the cherries when I can get them cheap so I can make the ice cream in the winter.

    • Interesting! I’ve never thought of tofu icecream. Does it taste like regular icecream? It has to be way healthier that way.

    • The tofu ice cream does taste very similar to regular ice cream. I don’t know if it is any healthier. But my kids who can’t have dairy really like it. I just bought some. Tofu the other day we may need to make some.

    • I would think it would have to be healthier. But I am glad your kids aren’t missing out on icecream. I love icecream! Too bad I am trying to lose some weight right now though.

  2. I knew about the coating the back of the spoon my mum taught me that

  3. Great tip! I’ve never made ice cream but it sure sounds delicious. Thanks for stopping by to make my SITS day so fun.

  4. Mom on the Make says:

    Sounds so yummy! Especially with the weather heating up.
    I have made ice cream in my Vitamix machine several times. Fresh strawberry ice cream is my favorite! Thanks for sharing!

  5. It’s been YEARS since we made home made ice cream. Until I read your post I forgot how incredibly fun, not to mention delicious, it is! We actually only ever did make vanilla, chocolate AND strawberry but your post gives me reason for pause! Maybe oreo cookie crunch.

    Thanks for a fun post!

    Patricia Weber from LinkedIn BHB

  6. Susan Cooper says:

    I love homemade ice cream. I like vanilla the best because I can add so many different topping. We make homemade ice cream mostly in the summer. The funny part is, that makes no sense because I have a fabulous ice cream maker that could be used year round …. Duh!!! Now I am going to make some today. :)))

    • I love icecream! I always crave it no matter the weather. I usually do mint chocolate chip, chocolate, or cookies and cream. If I do vanilla…I like to make a float out of it. Yum!

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