Creamy Vanilla Custard Ice Cream
Indulge in the velvety richness of homemade Creamy Vanilla Custard Ice Cream, a delightful dessert that perfectly balances decadence and simplicity. This recipe combines heavy cream, whole milk, and egg yolks to create a classic custard base, infused with the aromatic essence of real vanilla bean and pure vanilla extract for unparalleled flavor. The careful process of tempering and slow cooking ensures a silky texture, while chilling and churning produce a luxuriously creamy finish. Perfect for summer celebrations or as an elegant after-dinner treat, this timeless vanilla ice cream pairs beautifully with fresh berries, warm desserts, or your favorite toppings. Bring the irresistible charm of homemade ice cream to your table and savor every spoonful!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 5 Egg yolks
- 1 Vanilla bean
- 1 teaspoon Pure vanilla extract
- 0.25 teaspoon Salt
Instructions
Slice the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Set the pod and seeds aside.
In a medium saucepan, combine heavy cream, whole milk, sugar, vanilla bean seeds, and the vanilla pod. Heat the mixture over medium heat until it begins to steam, but do not let it boil. Stir occasionally.
While the cream mixture is heating, whisk the egg yolks and salt together in a medium bowl until pale and slightly thickened.
Once the cream mixture is steaming, remove the vanilla pod and slowly ladle about 1 cup of the hot mixture into the egg yolks, whisking constantly to temper them.
Return the tempered egg mixture to the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens and coats the back of the spoon (about 175°F to 180°F).
Remove the saucepan from the heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or remaining vanilla pod fragments.
Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
Once the custard is thoroughly chilled, churn it in an ice cream maker according to the manufacturer’s instructions until it has a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving. Enjoy your creamy vanilla custard ice cream!
Nutrition Facts
Calories |
2623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.4 g | 244% | |
| Saturated Fat | 108.5 g | 542% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1432 mg | 477% | |
| Sodium | 883 mg | 38% | |
| Total Carbohydrate | 165.5 g | 60% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 162.9 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 416 mg | 32% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 493 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
