By Treat yourself to a creamy delight with this homemade vanilla custard ice cream recipe.
How to make Vanilla Custard Ice Cream:
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions:
- In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat the mixture over medium heat, stirring occasionally, until it reaches a gentle simmer. Remove from heat.
- In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and slightly thickened.
- Slowly pour about 1/2 cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Gradually add the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly.
- Return the saucepan to the stove over medium-low heat. Cook the mixture, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon. This should take about 5-7 minutes, and the mixture should reach about 170°F (77°C) on an instant-read thermometer. Do not let it boil.
- Once the custard has thickened, remove it from the heat and stir in the vanilla extract and a pinch of salt.
- Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or 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 the custard until completely chilled, preferably overnight.
- Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a thick and creamy consistency, usually about 20-25 minutes.
- Transfer the churned ice cream to a freezer-safe container, cover it with a lid, and freeze for at least 4 hours or until firm.
- Serve the homemade vanilla custard ice cream scooped into bowls or cones, and enjoy!
