Homemade Ice Cream Custard Based
Indulge in the creamy decadence of Homemade Custard-Based Ice Cream, a timeless dessert that combines the richness of heavy cream, the silkiness of egg yolks, and the classic flavor of pure vanilla. This recipe blends simple, high-quality ingredients to create an ultra-smooth and velvety texture, thanks to the traditional custard base that forms the foundation of this treat. Master techniques like tempering eggs and achieving the perfect custard consistency to unlock a dessert that's as satisfying to make as it is to eat. Whether churned into soft-serve or frozen to scoopable perfection, this small-batch ice cream is a luxurious delight for any occasion. Customize with mix-ins or toppings, or enjoy the pure, nostalgic flavor on its own—every bite is a celebration of homemade goodness! Perfect for summer parties or a cozy evening treat, this easy ice cream recipe is destined to become a staple in your dessert repertoire.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 5 large Egg yolks
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan over medium heat, combine the heavy cream, whole milk, and salt.
Heat the mixture until it begins to steam but does not boil. Stir occasionally to prevent scorching.
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.
Temper the eggs by gradually adding about 1/2 cup of the hot milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.
Slowly pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture, stirring constantly.
Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (approximately 170-175°F). Do not let it boil.
Remove the custard from the 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.
Let the custard cool to room temperature, stirring occasionally. Once cooled, cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until fully chilled.
Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches 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.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 27.3 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 64 mg | 5% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 70 mg | 1% | |
*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.
