Custard ice cream is one of those desserts that instantly takes you back. It’s rich, creamy, and feels like a warm hug in the form of food. Originating from French culinary traditions, this treat has been loved all over the world for centuries. What makes it special? The added egg yolks give it a silky, luxurious texture that regular ice cream just can’t beat.
Don’t worry if you’ve never made it before. This guide breaks it down step by step, so you’ll have a batch of velvety custard ice cream in no time. Whether you’re a kitchen pro or someone who rarely steps in there, you’ve got this.
Quick Recipe Rundown
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Yield: About 4½ cups (enough for 6–8 servings)
Note on Adjusting Portions
Got a big group? Double the recipe, and you’re set. Just you and a friend? Halve it. Just keep an eye on the custard when cooking smaller amounts so it doesn’t overheat.
Skill Level: Moderate
The process isn’t difficult, but you’ll need to pay attention—like when tempering eggs. Trust me, once you get comfortable with it, you’ll feel like a dessert wizard.
What You’ll Need
Here’s your equipment checklist:
- A heavy-bottomed saucepan
- Whisk
- Mixing bowls
- Fine-mesh sieve
- Ice cream maker (or just a freezer-safe container if you’re going old-school)
No ice cream maker? Not a problem! You can freeze the mixture in a shallow container and stir it every 30 minutes for 3–4 hours. Boom—homemade ice cream without fancy gadgets.
Ingredients
What You’ll Need
- 2 cups heavy cream
- 2 cups 2% milk
- ¾ cup sugar
- A pinch of salt
- 1 vanilla bean (or 2 teaspoons vanilla extract)
- 6 large egg yolks
Substitutions & Notes
- Heavy Cream: Swap for half-and-half if you want it lighter (but it’ll be less creamy).
- Milk: You can go with whole milk for extra richness or almond milk for a dairy-free twist.
- Vanilla Bean: Vanilla extract or paste works great, too.
Pro Tip: Fresh, high-quality ingredients make all the difference. If you’re using a vanilla bean, look for one that’s soft and pliable—dry, cracked ones don’t pack the same punch.
Let’s Make It
Step 1: Heat the Cream
In a saucepan, combine the cream, milk, sugar, and salt. Slice the vanilla bean lengthwise, scrape out the seeds, and toss both the seeds and the pod into the pot. Warm everything up over medium heat until you see bubbles around the edges (about 5–7 minutes). Stir it every now and then to dissolve the sugar.
Heads up: Don’t let it boil—it can scorch the milk, and nobody wants that.
Step 2: Temper the Eggs
While the cream mixture heats up, whisk your egg yolks in a bowl until smooth. Slowly (and I mean slooowly) pour about ½ cup of the warm mix into the yolks while whisking nonstop. This step keeps the eggs from scrambling. Once they’re tempered, pour the yolks back into the saucepan—nice and easy—and keep whisking.
What to watch for? The mixture should be smooth and slightly thick.
Step 3: Cook the Custard
Turn the heat to low and stir the custard constantly with a spoon or spatula. You’re looking for it to thicken just enough to coat the back of your spoon—this usually happens around 180°F. Not sure it’s ready? Run your finger down the spoon; if the line holds, you’re good to go.
Important: Don’t let it boil! If it starts bubbling, pull it off the heat ASAP.
Step 4: Cool It Down
Strain the mixture through a mesh sieve into a clean bowl (this catches any sneaky cooked egg bits). Then, set the bowl over an ice bath and stir it for a couple of minutes to cool it quickly. Once it’s no longer warm, cover it with wax paper pressed directly onto the surface (no one likes that weird skin forming) and refrigerate for a few hours—or overnight.
Step 5: Freeze It
Pour the chilled custard into your ice cream maker and churn according to the instructions (usually 20–25 minutes). When it reaches a soft-serve consistency, transfer it to an airtight container and freeze for 4–6 hours.
No ice cream maker? Just pour the mixture into a shallow dish, freeze it, and stir every 30 minutes for about 3 hours to break up ice crystals.
Fun Ways to Customize
Diet-Friendly Tweaks:
- Dairy-free? Use coconut milk and coconut cream.
- Low sugar? Try a sweetener like erythritol.
- No eggs? Use cornstarch as a thickener.
Add Flavor:
- Toss in cinnamon or nutmeg during Step 1.
- After churning, mix in crushed cookies, chocolate chips, or caramel swirls.
- Swirl in pureed berries or peaches for a fruity twist.
How to Enjoy + Tips
- Serving Ideas: Scoop it into cones, or serve it in chilled bowls with toppings like hot fudge, berries, or crushed nuts.
- Pairings: Try it alongside a warm slice of apple pie or a gooey brownie.
- Storage: Keep your ice cream in the freezer for up to a week. Tip: Press plastic wrap directly onto the surface to stop ice crystals from forming.
Making custard ice cream at home is easier than you might think—and the results? Totally worth the effort. Whether you stick with classic vanilla or play around with fun flavors, this recipe is perfect for family gatherings, date nights, or just treating yourself. So go on, whip up a batch and make some memories. Enjoy!
PrintCustard Ice Cream
Custard ice cream is a rich and creamy treat made with a silky custard base of egg yolks, cream, and milk. Infused with real vanilla bean, this dessert is a timeless classic that’s perfect for any occasion. Whether served on its own or paired with your favorite desserts, this recipe guarantees a luscious homemade indulgence.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 6 hours (including freezing)
- Yield: About 4½ cups (6–8 servings) 1x
- Category: Dessert
- Cuisine: French-inspired
Ingredients
- 2 cups heavy whipping cream
- 2 cups 2% milk
- ¾ cup granulated sugar
- ⅛ teaspoon salt
- 1 vanilla bean (or 2 teaspoons vanilla extract)
- 6 large egg yolks
Ingredient Notes:
- Use fresh, high-quality ingredients for the best flavor. If you don’t have a vanilla bean, substitute with pure vanilla extract or paste. Room temperature egg yolks blend more smoothly into the custard.
Instructions
In a heavy-bottomed saucepan, combine the cream, milk, sugar, and salt. Split the vanilla bean lengthwise and scrape out the seeds; add both seeds and pod to the pan. Heat over medium heat, stirring occasionally, until bubbles form along the edges (do not boil).
In a small bowl, whisk the egg yolks until smooth. Gradually add about ½ cup of the hot cream mixture to the yolks while whisking constantly to temper them. Slowly pour the tempered yolks back into the saucepan, whisking continuously.
Reduce heat to low and cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of a spoon (about 180°F). Do not let it boil. Remove from heat immediately.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits. Place the bowl in an ice bath and stir gently for about 2 minutes to cool quickly. Cover with wax paper pressed directly onto the surface to prevent a skin from forming. Refrigerate for several hours or overnight.
Pour the chilled custard into an ice cream maker and churn according to manufacturer instructions (typically 20–25 minutes). Transfer to an airtight container and freeze for at least 4–6 hours until firm.
No Ice Cream Maker? Pour into a shallow dish and freeze, stirring every 30 minutes for about 3–4 hours to break up ice crystals.
Notes
Serving Suggestions
Serve in waffle cones or chilled bowls topped with fresh berries, chocolate sauce, or crushed nuts. Pair it with warm desserts like apple pie or brownies for an elevated treat.
Tips & Tricks
- Use an instant-read thermometer to ensure the custard reaches exactly 180°F without boiling.
- Straining is essential for a smooth texture—don’t skip this step.
- For softer scooping, let frozen ice cream sit at room temperature for about 5 minutes before serving.
Storage & Reheating
Store in an airtight container in your freezer for up to one week. Press plastic wrap directly onto the surface before sealing to prevent ice crystals from forming. Avoid reheating; simply allow it to soften naturally before serving.
