Vanilla Frozen Custard
Indulge in the luscious creaminess of homemade Vanilla Frozen Custard—a dessert that’s as rich in flavor as it is in texture. This classic treat combines heavy cream, whole milk, and a generous helping of egg yolks to create a velvety base, sweetened with just the right amount of sugar and infused with the warm, aromatic essence of vanilla. With its smooth, custard-like consistency achieved through a careful tempering and churning process, this recipe transforms simple pantry staples into an elevated frozen delight. Perfect for summertime or any time, serve this decadent custard in bowls or atop cones for a truly satisfying dessert experience. Whether enjoyed on its own or as a base for sundaes and toppings, this Vanilla Frozen Custard is sure to become a new family favorite.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 1.5 teaspoons Vanilla extract
- 6 large Egg yolks
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling (around 175°F or 80°C).
While the cream mixture is heating, whisk together the sugar and egg yolks in a medium bowl until the mixture is thick and pale yellow, about 2-3 minutes.
Slowly ladle about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the yolks and prevent them from curdling.
Gradually add the tempered egg mixture back into the saucepan with the remaining hot cream mixture, whisking constantly.
Reduce the heat to low and continue cooking, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens slightly and coats the back of the spoon (about 170-175°F or 75-80°C). Do not let the mixture boil.
Remove the saucepan from the heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until the custard reaches a soft-serve consistency.
Transfer the churned custard to an airtight container and freeze for at least 2-3 hours to firm up before serving.
Scoop and serve the vanilla frozen custard in bowls or on cones, and enjoy!
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 92 mg | 4% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 27.2 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 68 mg | 5% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 73 mg | 2% | |
*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.
