Vanilla Custard
Vanilla Custard
Ingredients
- 2 teaspoons vanilla bean paste
- 3/4 cup granulated sugar
- 2 eggs
- 1 pinch salt
- 2 cups heavy cream
- 1 cup whole milk
Instructions
- 1
In a medium bowl, combine the vanilla bean paste and granulated sugar. Using your hands, rub them together until the flavors are emulsified and any sugar clumps are broken up.
⏱️ 2 min
- 2
Add the eggs and salt to the bowl with the vanilla sugar mixture. Whisk vigorously until all ingredients are well combined and smooth.
⏱️ 3 min
- 3
Pour in the heavy cream and whole milk. Whisk until fully incorporated into the egg and sugar mixture.
⏱️ 2 min
- 4
Transfer the custard mixture to a saucepot and place it over medium heat. Continuously stir and scrape the bottom and edges of the pot with a heat-resistant spatula or wooden spoon to prevent scorching. Continue heating until the mixture reaches 175°F (79°C) on an instant-read thermometer.
⏱️ 10 min•🌡️ 175
- 5
Immediately transfer the heated custard mixture from the saucepot to a clean medium bowl. Prepare an ice bath by filling a larger bowl with ice and a small amount of water.
⏱️ 2 min
- 6
Place the bowl containing the custard into the ice bath. Stir the custard occasionally until it cools down to room temperature. This process helps stop the cooking and ensures a smooth custard.
⏱️ 30 min
- 7
Once the custard is at room temperature, cover the bowl and refrigerate for at least 30 minutes, or until thoroughly chilled. This chilling step is crucial for optimal churning.
⏱️ 30 min
- 8
Transfer the chilled custard mixture to an ice cream maker and churn according to the manufacturer's directions until it reaches the desired consistency.
⏱️ 20 min
- 9
Once churned, transfer the vanilla custard to an airtight container and freeze for at least 2-4 hours to firm up before serving.
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Custard
- 2 teaspoons vanilla bean paste
- 3/4 cup granulated sugar
- 2 eggs
- 1 pinch salt
- 2 cups heavy cream
- 1 cup whole milk
Instructions
- 1
In a medium bowl, combine the vanilla bean paste and granulated sugar. Using your hands, rub them together until the flavors are emulsified and any sugar clumps are broken up.
⏱️ 2 min - 2
Add the eggs and salt to the bowl with the vanilla sugar mixture. Whisk vigorously until all ingredients are well combined and smooth.
⏱️ 3 min - 3
Pour in the heavy cream and whole milk. Whisk until fully incorporated into the egg and sugar mixture.
⏱️ 2 min - 4
Transfer the custard mixture to a saucepot and place it over medium heat. Continuously stir and scrape the bottom and edges of the pot with a heat-resistant spatula or wooden spoon to prevent scorching. Continue heating until the mixture reaches 175°F (79°C) on an instant-read thermometer.
⏱️ 10 min•🌡️ 175 - 5
Immediately transfer the heated custard mixture from the saucepot to a clean medium bowl. Prepare an ice bath by filling a larger bowl with ice and a small amount of water.
⏱️ 2 min - 6
Place the bowl containing the custard into the ice bath. Stir the custard occasionally until it cools down to room temperature. This process helps stop the cooking and ensures a smooth custard.
⏱️ 30 min - 7
Once the custard is at room temperature, cover the bowl and refrigerate for at least 30 minutes, or until thoroughly chilled. This chilling step is crucial for optimal churning.
⏱️ 30 min - 8
Transfer the chilled custard mixture to an ice cream maker and churn according to the manufacturer's directions until it reaches the desired consistency.
⏱️ 20 min - 9
Once churned, transfer the vanilla custard to an airtight container and freeze for at least 2-4 hours to firm up before serving.