Vanilla Custard Ice Cream
This homemade vanilla custard ice cream is the epitome of indulgence, with its rich, creamy texture and deep vanilla flavor. Made with just a few high-quality ingredients—whole milk, heavy cream, egg yolks, sugar, and real vanilla—it’s the perfect treat for ice cream lovers looking to recreate a classic dessert at home. The custard base creates an incredibly smooth texture, making each scoop a velvety experience. Perfect for summer days, family gatherings, or any time you want a decadent dessert.
Equipment
- Medium Saucepan – 1
- Whisk (1)
- Mixing bowls (2)
- Fine-mesh sieve – 1
- Ice Cream Maker (1)
- Freezer-Safe Container: 1
Ingredients
- 2 cups – Heavy cream
- 1 cup – Whole milk
- ½ cup – Granulated sugar
- 5 large – Egg yolks
- ¼ cup – Granulated sugar for egg mixture
- 2 teaspoons – Vanilla extract or 1 vanilla bean
- Pinch – Salt
Instructions
Heat the Milk and Cream:
- In a medium saucepan, combine the heavy cream, whole milk, and ½ cup sugar. If using a vanilla bean, split it and scrape the seeds into the mixture, adding the pod as well. Heat over medium-low heat until the mixture is steaming, but not boiling.
Prepare the Egg Yolk Mixture:
- In a separate bowl, whisk the egg yolks and ¼ cup sugar until pale and slightly thickened.
Temper the Egg Yolk Mixture:
- Gradually ladle about ½ cup of the hot milk mixture into the egg yolks, whisking constantly to avoid curdling. Repeat this process with another ½ cup of the hot mixture.
Cook the Custard:
- Slowly pour the egg mixture back into the saucepan. Stir continuously over low heat until the custard thickens and coats the back of a spoon. The temperature should reach 170-175°F (77-80°C).
Strain and Cool the Custard:
- Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the vanilla extract (or vanilla seeds) and pinch of salt. Allow it to cool at room temperature for 15 minutes, then refrigerate for at least 4 hours.
Churn the Ice Cream:
- Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions (usually for 20-25 minutes).
Freeze and Serve:
- the churned ice cream to a freezer-safe container, smooth the top, and press plastic wrap against the surface to prevent ice crystals. Freeze for at least 4 hours until firm. Scoop, serve, and enjoy!
Notes
- Vanilla: For a richer vanilla flavor, use real vanilla beans. Scrape the seeds from a whole bean for the best results.
- Egg Yolk Substitution: If you prefer a lighter custard, you can reduce the egg yolks, but the texture might not be as creamy.
- Storage: Store the ice cream in an airtight container in the freezer for up to 2-3 weeks. To prevent freezer burn, cover the surface of the ice cream with plastic wrap before sealing the container.
- Add-ins: Get creative by adding chocolate chips, crushed cookies, or caramel swirls during the last few minutes of churning!