Custard Ice Cream
Indulge in the velvety richness of homemade Custard Ice Cream, a classic dessert that’s as luxurious as it is simple to make. This recipe combines heavy cream, whole milk, and the natural creaminess of egg yolks to create an ultra-smooth base, enriched with the warm sweetness of vanilla extract. By gently cooking the custard to perfection and churning it into a luscious frozen treat, this recipe delivers a dessert that’s both decadently creamy and perfectly scoopable. Whether you enjoy it on its own or as the ultimate pairing with pies, cakes, or fresh fruit, this custard ice cream is a timeless delight for any occasion. Perfect for summer gatherings or year-round indulgence, this recipe highlights traditional techniques and premium ingredients that result in an unbeatable homemade flavor.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 2 teaspoons Vanilla extract
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar (3/8 cup). Heat over medium-low heat, stirring occasionally, until the mixture is warm but not boiling.
While the milk mixture is warming, whisk the egg yolks and the remaining granulated sugar (3/8 cup) in a medium-sized mixing bowl until the mixture is thick and pale yellow.
Gradually temper the egg yolks by slowly pouring in about 1/2 cup of the warm milk mixture, whisking constantly to prevent the yolks from curdling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture and return to the stove over low heat.
Cook the custard, stirring constantly with a wooden spoon or silicone spatula, until it thickens slightly and coats the back of the spoon. This should take about 8–10 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract and salt. Strain the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits.
Let the custard cool to room temperature, then cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until completely chilled, preferably overnight.
Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container, smooth the top, and freeze for at least 2 hours or until firm.
Scoop and serve your rich, creamy custard ice cream as is, or pair it with your favorite toppings and desserts!
Nutrition Facts
Calories |
2564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 579 mg | 25% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 163.2 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 393 mg | 30% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 458 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.
