Vanilla Custard Ice Cream
Indulge in the rich and velvety sweetness of homemade Vanilla Custard Ice Cream, an elegant dessert crafted with fresh egg yolks, heavy cream, and infused with the warmth of real vanilla bean or pure vanilla extract. This recipe combines classic French custard techniques with the nostalgic charm of homemade ice cream, creating a silky texture and a deep, authentic vanilla flavor that’s far superior to store-bought versions. Carefully tempered egg yolks lend a luxurious creaminess, while a final churn in your ice cream maker transforms the chilled custard into indulgent perfection. Whether served in a cone, bowl, or alongside your favorite dessert, this crave-worthy treat is perfect for special occasions or everyday indulgence. Get ready to elevate your dessert game with this irresistible Vanilla Custard Ice Cream recipe!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 5 large Egg yolks
- 1 pod/extract Vanilla bean pod (or pure vanilla extract)
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and 1/4 cup of the sugar. If using a vanilla bean pod, split the pod lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan. Heat the mixture over medium heat until it begins to steam, but do not let it boil.
In a medium bowl, whisk together the egg yolks and the remaining 1/2 cup of sugar until the mixture becomes thick and pale in color.
Gradually temper the egg yolks by slowly adding a ladleful of the hot cream mixture into the yolks while constantly whisking to prevent curdling. Repeat this process with another ladleful of the hot cream.
Pour the tempered egg yolk mixture back into the saucepan with the rest of the cream mixture. Reduce heat to low and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (this typically takes about 5–7 minutes). Do not let it boil.
Remove the saucepan from the heat and stir in the vanilla extract (if using instead of a vanilla bean pod) and salt. If you used a vanilla bean pod, remove it from the custard at this point.
Strain the custard through a fine-mesh sieve into a large bowl to remove any cooked egg bits and ensure a smooth texture.
Cover the custard with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely chilled.
Once the custard has chilled, churn it in an ice cream maker according to the manufacturer’s instructions, usually about 20–25 minutes, until it reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 2–4 hours to allow it to firm up before serving.
Scoop and enjoy your creamy homemade Vanilla Custard Ice Cream!
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 132 mg | 6% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 27.0 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 65 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.
