Discover the Richness of Homemade Custard Ice Cream
There’s something magical about homemade ice cream. It’s creamier, richer, and somehow makes every spoonful feel like a special treat. Today, I’m excited to share a delightful recipe for Custard Ice Cream that is sure to impress with its smooth texture and classic vanilla flavor. Whether you’re an experienced ice cream maker or trying it for the first time, this recipe is foolproof and delicious!
Ingredients:
- 4 large egg yolks
- ¾ cup granulated sugar
- 1 vanilla bean
- 1 ½ cups whole milk
- ½ tsp salt
- 1 ½ cups heavy cream
- ½ teaspoon vanilla extract
Directions:
- Preparation: Begin by ensuring your ice cream bowl is ready for use. Chill it for at least 24 hours until solid; it should make no sloshing sound when shaken.
- Mixing Yolks & Sugar: In a medium bowl, whisk the egg yolks and sugar until the mixture turns smooth and pale yellow.
- Infusing Milk with Vanilla: Split the vanilla bean lengthwise and scrape out the seeds. In a saucepan over medium heat, combine the milk, salt, vanilla seeds, and the bean pod. Heat until it just simmers—watch carefully to prevent boiling.
- Tempering Eggs: Gradually whisk about ½ cup of the hot milk into the egg mixture to temper the eggs. This prevents them from scrambling. Then, pour the tempered mixture back into the saucepan.
- Thickening the Base: On low heat, stir the mixture constantly until it thickens enough to coat the back of a spoon, about a few minutes.
- Straining: Strain the mixture through a fine sieve into a bowl to catch any bits of cooked egg, reintroducing the vanilla bean pod into the strained mixture. Add the heavy cream and vanilla extract, and mix thoroughly.
- Chilling: Cover the bowl with plastic wrap, ensuring it touches the surface of the custard. This prevents a skin from forming. Refrigerate the custard for at least 3 hours.
- Churning: Remove the vanilla bean pod, then churn the custard in your ice cream maker according to the manufacturer’s instructions. It usually takes about 25 minutes to reach a soft-serve consistency.
- Freezing: Transfer the ice cream to a container, cover the surface with plastic wrap or wax paper, and freeze for at least 4 hours until firm.
- Serving: Let the ice cream sit at room temperature for about 5 minutes for easier scooping.
Nutritional Info:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours, 35 minutes
- Calories: 275 kcal per serving
- Servings: 6
Homemade Custard Ice Cream is a luxurious treat that’s perfect for any occasion, whether it’s a family gathering or a quiet night in. The rich flavor of real vanilla paired with the creamy texture of custard makes this ice cream a pure delight. Give this recipe a try and indulge in the pleasure of making your own ice cream. Happy churning!
Custard Ice Cream
- Total Time: 4 hours 35 minutes
- Yield: 6 1x
Description
The Velvety Vanilla Custard Ice Cream is a timeless classic, beloved for its rich, creamy texture and pure vanilla flavor. This recipe takes you through the traditional process of making custard-based ice cream, ensuring a silky and indulgent dessert that’s perfect for any occasion.
What’s special about this ice cream is the use of real vanilla beans, which infuse the custard with an intense, aromatic vanilla essence. Paired with the smoothness of heavy cream and the richness of egg yolks, every spoonful is a delightful treat. Whether you’re serving it at a summer gathering or enjoying it as a late-night snack, this homemade vanilla custard ice cream is sure to impress.
Ingredients
4 large egg yolks
¾ cup granulated sugar
1 vanilla bean
1 ½ cups whole milk
½ tsp salt
1 ½ cups heavy cream
½ teaspoon vanilla extract
Instructions
Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.
Split the vanilla bean in half and scrape the seeds from the vanilla bean.
Add the milk, salt, vanilla bean seeds, and vanilla bean pod to a saucepan over medium heat. Bring the milk to a simmer and then remove it from the heat. Be sure not to boil.
Add about ½ cup of the hot milk to the egg and sugar mixture and whisk constantly until combined. Then, add the tempered egg mixture back into the saucepan with the remaining hot milk.
Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes.
Strain the mixture into a bowl to remove any pieces of egg that may have cooked. Add back the vanilla bean pod to the mixture. Then, add the heavy cream and vanilla extract and stir to combine.
Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours.
Discard the vanilla bean pod. Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid.
Let sit at room temperature for about 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 275 kcal