Unlock the secret to truly decadent frozen desserts with this Homemade Creamy Vanilla Custard Ice Cream recipe. This classic, rich, and unbelievably smooth ice cream is perfect for satisfying your sweet cravings and impressing guests with its homemade charm.
Key Ingredients for Homemade Creamy Vanilla Custard Ice Cream
- 6 large egg yolks
- 3/4 cup granulated sugar, divided
- 2 cups whole milk
- 1 cup heavy cream
- 1 tablespoon pure vanilla extract
- Pinch of salt
How to Make Homemade Creamy Vanilla Custard Ice Cream
Prepare to be amazed by how simple it is to create a dessert that rivals your favorite scoop shop! This Homemade Creamy Vanilla Custard Ice Cream recipe focuses on a rich, velvety texture achieved through a classic custard base. With just a few quality ingredients and a bit of gentle warming, you’ll have a satisfying treat ready to chill and churn. The preparation time is about 20 minutes, plus chilling and churning time.
Step-by-Step Instructions
- Prepare the Egg Yolks: In a medium heatproof bowl, whisk together the 6 large egg yolks and 1/2 cup of the granulated sugar until well combined and slightly lightened in color. Set aside.
- Heat the Dairy: In a medium saucepan, combine the 2 cups of whole milk, 1 cup of heavy cream, and the remaining 1/4 cup of granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edges of the pan. Do not let it boil.
- Temper the Egg Yolks: This is a crucial step to prevent scrambling! Slowly ladle about 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking constantly. Continue to add another 1/2 cup, still whisking. This gradual process gently warms the yolks.
- Combine and Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Return the saucepan to medium-low heat. Stir the custard constantly with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan, until the mixture thickens enough to coat the back of the spoon. This usually takes about 8-10 minutes. You should be able to draw a line through the custard on the back of your spoon that holds its shape. Be patient, and do not rush this step, as overheating will cause the eggs to scramble.
- Strain and Chill: Immediately remove the custard from the heat and pour it through a fine-mesh sieve into a clean bowl. This will catch any tiny bits of cooked egg and ensure a super-smooth custard. Stir in the 1 tablespoon of pure vanilla extract and the pinch of salt.
- Chill the Custard Base: Cover the surface of the custard directly with plastic wrap (to prevent a skin from forming) and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. This chilling is essential for proper ice cream churning and allows the flavors to meld.
- Churn the Ice Cream: Once the custard base is completely cold, churn it according to your ice cream maker’s manufacturer’s instructions. This typically takes 20-30 minutes, or until the ice cream reaches a soft-serve consistency.
- Harden the Ice Cream: Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly and freeze for at least 4-6 hours, or until firm.
Why You’ll Love This Homemade Creamy Vanilla Custard Ice Cream
You’ll adore this Homemade Creamy Vanilla Custard Ice Cream for its unbelievably rich and velvety texture. Unlike simpler no-churn recipes that can sometimes be icy, the custard base creates a luxurious mouthfeel that’s truly special. Making this at home also offers a significant cost-saving benefit compared to store-bought premium ice creams, and you have complete control over the quality of ingredients, ensuring a pure, unadulterated vanilla flavor.
Imagine scooping into this perfectly smooth delight, perhaps adorned with a drizzle of luscious chocolate sauce or a sprinkle of toasted nuts. It’s a humble yet decadent treat that brings joy to any occasion, from a simple weeknight dessert to a celebration centerpiece. So skip the grocery store aisle and treat yourself to the unparalleled satisfaction of Homemade Creamy Vanilla Custard Ice Cream – you won’t regret it!
Storing and Reheating Tips
This Homemade Creamy Vanilla Custard Ice Cream is best enjoyed fresh from the freezer. For optimal storage, keep it in an airtight, freezer-safe container.
- Refrigeration: Custard base (before churning) can be stored, covered, in the refrigerator for up to 2 days.
- Freezing: Once churned and hardened, homemade ice cream should be kept in the freezer. It will maintain its best quality for up to 1-2 weeks. Beyond this, while still safe to eat, the texture may become more icy.
- Preventing Ice Crystals: To minimize ice crystal formation, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container.
While this ice cream is designed to be enjoyed cold and firm, if it becomes too hard from the freezer, you can let it sit at room temperature for 5-10 minutes to soften slightly before scooping. There’s no need to reheat this frozen dessert.
Final Thoughts
Whipping up this Homemade Creamy Vanilla Custard Ice Cream is a rewarding journey into classic dessert making. Embrace the simplicity and delightful richness this recipe offers, and enjoy a truly satisfying homemade treat. Give it a try today – your taste buds will thank you!
Homemade Creamy Vanilla Custard Ice Cream
Ingredients
Equipment
Method
- In a medium heatproof bowl, whisk together the 6 large egg yolks and 1/2 cup of the granulated sugar until well combined and slightly lightened in color. Set aside.6 large egg yolks, 3/4 cup granulated sugar
- In a medium saucepan, combine the 2 cups of whole milk, 1 cup of heavy cream, and the remaining 1/4 cup of granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edges of the pan. Do not let it boil.2 cups whole milk, 1 cup heavy cream, 3/4 cup granulated sugar
- This is a crucial step to prevent scrambling! Slowly ladle about 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking constantly. Continue to add another 1/2 cup, still whisking. This gradual process gently warms the yolks.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Return the saucepan to medium-low heat. Stir the custard constantly with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan, until the mixture thickens enough to coat the back of the spoon. This usually takes about 8-10 minutes. You should be able to draw a line through the custard on the back of your spoon that holds its shape. Be patient, and do not rush this step, as overheating will cause the eggs to scramble.
- Immediately remove the custard from the heat and pour it through a fine-mesh sieve into a clean bowl. This will catch any tiny bits of cooked egg and ensure a super-smooth custard. Stir in the 1 tablespoon of pure vanilla extract and the pinch of salt.1 tablespoon pure vanilla extract, Pinch salt
- Cover the surface of the custard directly with plastic wrap (to prevent a skin from forming) and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. This chilling is essential for proper ice cream churning and allows the flavors to meld.
- Once the custard base is completely cold, churn it according to your ice cream maker’s manufacturer’s instructions. This typically takes 20-30 minutes, or until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly and freeze for at least 4-6 hours, or until firm.