Vanilla Custard Ice Cream
Vanilla Custard Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar, divided
- 4 egg yolks
- 1 tablespoon vanilla extract
- 1 pinch salt
Instructions
- 1
In a medium saucepan, combine the heavy cream, whole milk, and 3/8 cup (half) of the granulated sugar. Heat the mixture over medium-low heat, stirring occasionally, until it is warm to the touch but not boiling. Do not let it come to a simmer or boil.
⏱️ 5 min
- 2
While the milk mixture is heating, in a separate medium bowl, whisk the 4 egg yolks with the remaining 3/8 cup of granulated sugar until the mixture is pale yellow and slightly thickened.
⏱️ 3 min
- 3
Once the milk mixture is warm, slowly and gradually pour about 1/2 cup of the warm milk mixture into the egg yolk mixture, whisking continuously and vigorously. This process, called tempering, prevents the eggs from scrambling. Continue to slowly pour in the remaining warm milk mixture, whisking constantly until fully combined.
⏱️ 4 min
- 4
Return the entire custard mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon or heat-proof spatula, until the mixture thickens slightly and coats the back of the spoon. This typically takes about 5-7 minutes. Do not allow the mixture to boil.
⏱️ 7 min
- 5
Remove the saucepan from the heat. Stir in the 1 tablespoon of vanilla extract and the pinch of salt. Pour the custard base through a fine-mesh sieve into a clean bowl to remove any potential cooked egg bits, ensuring a smooth texture. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
⏱️ 240 min
- 6
Once the custard base is thoroughly chilled, pour it into your ice cream maker. Churn according to the manufacturer's instructions until the ice cream is thick and creamy, resembling soft-serve consistency.
⏱️ 20 min
- 7
Immediately transfer the freshly churned ice cream into individual cups or portioned glass containers. Cover and freeze for at least 2-4 hours, or until firm, before serving.
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Custard Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar, divided
- 4 egg yolks
- 1 tablespoon vanilla extract
- 1 pinch salt
Instructions
- 1
In a medium saucepan, combine the heavy cream, whole milk, and 3/8 cup (half) of the granulated sugar. Heat the mixture over medium-low heat, stirring occasionally, until it is warm to the touch but not boiling. Do not let it come to a simmer or boil.
⏱️ 5 min - 2
While the milk mixture is heating, in a separate medium bowl, whisk the 4 egg yolks with the remaining 3/8 cup of granulated sugar until the mixture is pale yellow and slightly thickened.
⏱️ 3 min - 3
Once the milk mixture is warm, slowly and gradually pour about 1/2 cup of the warm milk mixture into the egg yolk mixture, whisking continuously and vigorously. This process, called tempering, prevents the eggs from scrambling. Continue to slowly pour in the remaining warm milk mixture, whisking constantly until fully combined.
⏱️ 4 min - 4
Return the entire custard mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon or heat-proof spatula, until the mixture thickens slightly and coats the back of the spoon. This typically takes about 5-7 minutes. Do not allow the mixture to boil.
⏱️ 7 min - 5
Remove the saucepan from the heat. Stir in the 1 tablespoon of vanilla extract and the pinch of salt. Pour the custard base through a fine-mesh sieve into a clean bowl to remove any potential cooked egg bits, ensuring a smooth texture. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
⏱️ 240 min - 6
Once the custard base is thoroughly chilled, pour it into your ice cream maker. Churn according to the manufacturer's instructions until the ice cream is thick and creamy, resembling soft-serve consistency.
⏱️ 20 min - 7
Immediately transfer the freshly churned ice cream into individual cups or portioned glass containers. Cover and freeze for at least 2-4 hours, or until firm, before serving.