Custard 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.
Find it online: https://icecreamin.com/custard-ice-cream/