Frozen Custard
Indulge in the rich, creamy decadence of homemade Frozen Custard, a frozen treat that takes classic ice cream to the next level of luxurious texture and flavor! Crafted with a silky blend of heavy cream, whole milk, and egg yolks, this dessert boasts an ultra-smooth consistency and a custard-like depth thanks to the slow cooking process. Flavored with a hint of pure vanilla and lightly sweetened to perfection, it’s churned to a velvety soft-serve consistency before being frozen to achieve its signature creamy finish. Perfect for summer gatherings or any time you crave a nostalgic frozen dessert, this recipe is easy to customize with toppings like fresh fruit, chocolate sauce, or crushed cookies. With just a handful of ingredients and an ice cream maker, you can create a timeless dessert that’s sure to impress! Keywords: frozen custard recipe, creamy frozen dessert, how to make frozen custard, homemade custard recipe.
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Recipe Information
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 0.75 cup granulated sugar
- 6 pieces large egg yolks
- 2 teaspoons vanilla extract
- 0.125 teaspoon salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and 1/2 cup of the granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling (about 170°F or 75°C). Remove from heat.
In a separate large mixing bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, and the salt until the mixture is pale and thick.
Slowly pour the warm cream mixture into the egg yolk mixture, a little at a time, whisking constantly to temper the eggs and prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or heatproof spatula. Cook until the custard thickens enough to coat the back of the spoon and reaches approximately 180°F (82°C). Do not allow the mixture to boil.
Remove the saucepan from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.
Cover the custard with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight, until completely cold.
Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the frozen custard to an airtight container and freeze for at least 2–4 hours to firm up before serving.
Scoop and serve the frozen custard plain or with your favorite toppings!
Nutrition Facts
Calories |
2674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.9 g | 250% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1613 mg | 538% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 166.0 g | 60% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 163.4 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 433 mg | 33% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 498 mg | 11% | |
*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.
