Frozen Pudding
Indulge in the creamy, velvety delight of Frozen Pudding—a luscious frozen treat that combines the silky richness of a traditional custard with the customizable fun of mix-ins like crushed cookies, chopped nuts, or dark chocolate. This homemade frozen dessert is crafted with a luxurious blend of heavy cream, whole milk, and egg yolks, gently cooked to creamy perfection and infused with a hint of pure vanilla. Perfect for making ahead, this dessert requires just a little patience as it chills and sets to frosty perfection in your freezer. Whether you keep it classic or load it with your favorite add-ins, Frozen Pudding is an easy, no-churn recipe that promises to be the star of any gathering or a dreamy solo indulgence. Keywords: frozen pudding recipe, custard dessert, no-churn ice cream, creamy homemade frozen dessert, customizable frozen treat.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 3 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 3 Egg yolks
- 1 cup Chopped nuts (optional, e.g., almonds, walnuts, or pecans)
- 1 cup Crushed cookies or biscuits (optional)
- 1 cup Dark chocolate (optional, finely chopped)
Instructions
In a medium-sized saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until it begins to steam. Do not let it boil.
In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
Gradually add about 1/2 cup of the heated milk and cream mixture into the egg yolks while whisking constantly. This step tempers the eggs and prevents them from curdling.
Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining milk and cream mixture, stirring constantly.
Reduce the heat to low and cook the custard, stirring frequently, until it thickens enough to coat the back of a spoon. This should take about 5–7 minutes. Be careful not to let it boil.
Remove the saucepan from heat and stir in the vanilla extract.
Let the custard cool to room temperature, then cover and refrigerate it for at least 2 hours or until well chilled.
Once the custard is cold, fold in any optional mix-ins such as chopped nuts, crushed cookies, or chopped dark chocolate.
Transfer the mixture to a freezer-safe container with a lid. Spread it out evenly and cover tightly.
Freeze for 4–6 hours or until fully set, stirring every 30 minutes during the first 2 hours to prevent large ice crystals from forming.
To serve, let the frozen pudding sit at room temperature for about 5 minutes to soften slightly before scooping. Enjoy!
Nutrition Facts
Calories |
5299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 383.7 g | 492% | |
| Saturated Fat | 180.9 g | 904% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1063 mg | 354% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 373.6 g | 136% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 191.7 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 704 mg | 54% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 2512 mg | 53% | |
*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.
