Here’s a classic, rich, and creamy Vanilla Frozen Custard recipe — smoother and denser than regular ice cream, thanks to the addition of egg yolks and less air during churning. Think of it as the gold standard of frozen vanilla desserts!
🍨 Vanilla Frozen Custard
🥚 Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
Pinch of salt
1 tablespoon pure vanilla extract (or seeds from 1 vanilla bean)
5 large egg yolks
🔧 Instructions:
1. Make the Custard Base:
In a medium saucepan, combine cream, milk, sugar, and salt.
Heat over medium heat until hot and steaming (not boiling), stirring occasionally.
2. Temper the Egg Yolks:
In a separate bowl, whisk the egg yolks.
Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking constantly (this prevents scrambling).
Pour the yolk mixture back into the saucepan with the rest of the hot milk mixture.
3. Cook the Custard:
Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon (around 170–175°F / 77–80°C).
Do not let it boil.
4. Strain & Cool:
Strain the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits.
Stir in the vanilla extract.
Chill the mixture in the refrigerator for at least 4 hours, preferably overnight.
5. Churn:
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20–25 minutes).
6. Freeze:
For a soft-serve texture, serve immediately.
For a firmer consistency, transfer to a lidded container and freeze for 2–4 hours.
📝 Tips:
For ultra-rich custard, use 2½ cups cream + ½ cup milk.
A vanilla bean adds even more depth: scrape the seeds into the milk/cream before heating, and steep the pod for extra flavor (remove before churning).
Want it egg-free? Try a no-cook Philadelphia-style vanilla ice cream instead.