Custard Ice Cream Recipe
This Homemade Custard Ice Cream Recipe creates a rich, creamy dessert using simple ingredients like egg yolks, whole milk, heavy cream, sugar, and vanilla extract. The custard base is gently cooked to perfection, then chilled and churned to produce a velvety smooth ice cream. The recipe allows for flavor customizations and optional mix-ins like chocolate chips or fruit. With tips for preventing curdling, avoiding ice crystals, and even dairy-free variations, this recipe is easy to follow for anyone looking to make indulgent homemade ice cream.
Equipment
- Mixing Bowls: For whisking the egg yolks and combining ingredients.
- Saucepan To heat the milk and cream mixture and cook the custard.
- Whisk For mixing the egg yolks, sugar, and custard ingredients smoothly.
- Wooden Spoon or Spatula: For stirring the custard while it cooks.
- Fine-Mesh Sieve To strain the custard mixture and remove any lumps after cooking.
- Ice Cream Maker For churning the chilled custard into ice cream.
Ingredients
- 2 cups whole milk
- 1 cups heavy cream
- ¾ cups granulated sugar
- 2 teaspoons vanilla extract
Instructions
- Whisk together 4 egg yolks and ¾ cup sugar; heat 2 cups milk and 1 cup cream until simmering, then temper the egg mixture.
- Cook the combined mixture over low heat until thickened (170–175°F), then stir in 2 teaspoons vanilla extract.
- Strain the custard into a bowl, cover, and chill in the refrigerator for at least 4 hours or overnight.
- Churn the chilled custard in an ice cream maker for 20–25 minutes; add ½ cup mix-ins in the last few minutes if desired.
- Transfer to an airtight container and freeze for 2–4 hours before serving. Enjoy!
Notes
- Egg Quality: Use fresh, high-quality eggs for the best flavor and safety. If you're concerned about raw eggs, consider using pasteurized eggs.
- Cooking Temperature: Be careful not to let the custard boil while cooking, as this can cause the eggs to scramble. Aim for a gentle simmer.
- Chilling Time: Allow sufficient time for the custard to chill completely in the refrigerator (at least 4 hours or overnight) to achieve a creamy texture when churned.
- Ice Cream Maker: Ensure your ice cream maker's bowl is fully frozen if it requires pre-freezing. This helps the custard freeze more efficiently.
- Storage: Store leftover ice cream in an airtight container to prevent freezer burn. It’s best consumed within a week for optimal texture and flavor.
- Customization: Feel free to experiment with different flavorings, such as coffee, almond, or citrus zest, and add mix-ins like fruits, nuts, or swirls of sauce.
- Dairy-Free Options: For a dairy-free version, substitute whole milk with coconut milk or almond milk and heavy cream with coconut cream for a similar creamy consistency.
- Serving Suggestions: Let the ice cream sit at room temperature for a few minutes before scooping to soften it slightly, making it easier to serve.