Discover how to make delicious frozen custard at home for a cool and tasty treat!
Thanks to this frozen custard recipe, you don’t have to worry about additives, fillers, and artificial flavors in your vanilla frozen custard. I don’t know about you, but I’m so tired of reading ingredients on labels that I can’t pronounce without sounding them out. What really gets me is when I see the words “artificial flavors” on packages. And, so that you know, vanillin is an artificial form of vanilla. Seriously, it’s so easy to use vanilla that it drives me batty when companies skimp and use the artificial form.
Making frozen custard at home allows you to control the ingredients and their amounts. For example, if you want even more vanilla flavor, use a bit more than the recipe calls for. You can also substitute one whole vanilla bean—slice it lengthwise, scrape out the seeds, and add them to the pot with the milk and cream—for the vanilla extract. The vanilla beans will strain out when you run the entire mixture through the sieve in step four. You can still add a little vanilla extract once the strained mixture starts to cool if you don’t think there’s enough vanilla flavor. I recommend adding one-quarter teaspoon at a time and stirring well until you reach the desired flavor.
Are you wondering about the difference between frozen custard and ice cream? After all, they’re both made with milk and cream. The difference is that egg yolks are added to custard to give it that rich flavor and ultra-smooth texture. The key step here is to temper the room-temperature eggs carefully to avoid curdling. After all, you don’t want to wind up with scrambled egg custard. Cold egg yolks are more likely to curdle when mixed with hot liquid. I like to start preparing this a day in advance, allowing the mixture to sit in the refrigerator overnight to infuse maximum flavor before churning. Besides, cold custard freezes faster.
Once you make this recipe, you will be rewarded with a rich vanilla taste in a fresher-than-fresh frozen base. This custard is ultra-rich and creamy, and something you’ll never want to be without in your freezer again!
Exciting flavor variations
Go from vanilla to chocolate custard by adding chocolate syrup during the churning. You can also add blueberry or strawberry purée or jam while churning for a delicious fruity custard. Herbs like mint and spices like cinnamon sticks, nutmeg, or cardamom can be added while the milk mixture is simmering. You can even add coffee grounds to the milk and cream, knowing they will be strained out later. Coffee custard is so good!
Another way to introduce flavor is to add it once you finish churning the custard, but before freezing. You can stir in crushed candy or cookie pieces, fold in nuts or nut butter, or swirl in fudge, caramel, or marshmallow sauce. Or, if you are making the custard strictly for adults, you can add a small amount of liquor, such as Amaretto, rum, or bourbon, during the last minute of churning. My favorite version is to soak raisins in rum for at least an hour, and then stir them into the custard before freezing. Rum raisin ice cream was always my dad’s favorite, and I have it from time to time to remember our ice cream runs when I was young.
How do I store leftovers?
After preparing this frozen custard recipe, store it in a freezer-safe container for up to 6 weeks. I recommend pressing wax paper on the top surface of the custard to prevent ice crystals from forming. When serving, return leftovers to the freezer as soon as possible to avoid melting and refreezing, which can compromise texture.
Serving suggestions
Serve this frozen custard recipe after meals such as Salmon Meuniere, Chicken Marbella, or Scallop Risotto. Add a scoop to Pineapple Pie, Pecan Pie Cobbler, or this Apple Pie Recipe. You can also serve the custard with Crème Brûlée Cookies, Lemon Curd Cake, or even some delicious Corn Bread Muffins.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup granulated sugar
- 1/8 teaspoon kosher salt
- 5 large egg yolks room temperature
- 1 tablespoon vanilla extract
Instructions
- Combine heavy cream, whole milk, granulated sugar, and salt in a saucepan. Heat on medium-low until the sugar dissolves, about 5 minutes.
- In a separate bowl, whisk the 5 egg yolks until well blended. Slowly drizzle in about 1/2 cup of the warm milk mixture while whisking continuously to temper the eggs.
- Pour the tempered egg mixture back into the saucepan. Continue heating on medium-low and stir constantly until the custard thickens enough to coat the back of a spoon. Be careful not to let it boil.
- Strain the hot custard through a fine mesh sieve into a bowl to remove any lumps. Mix in the vanilla extract. Allow it to cool to room temperature, then cover and refrigerate for at least 3 hours until completely chilled.
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. For a firmer texture, transfer the churned custard to a container and freeze for an additional 3-4 hours.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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