Key Ingredients for Homemade Custard Ice Cream
- 2 cups whole milk
- 1 cup heavy cream
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Homemade Custard Ice Cream
This homemade custard ice cream recipe is incredibly easy to master, promising a rich, velvety texture and a depth of flavor that will have you reaching for seconds. The magic lies in the simple custard base, which transforms into pure frozen bliss with minimal effort, offering a satisfyingly sweet and creamy experience that’s ready in under 30 minutes of active time, plus chilling and freezing.
Step-by-Step Instructions
- Warm the Dairy: In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until bubbles begin to form around the edges of the pan. Do not let it boil. Remove from heat immediately once the milk mixture is steaming and just starting to simmer.
- Temper the Egg Yolks: While the milk mixture is warming, whisk the egg yolks and granulated sugar together in a separate medium bowl until the mixture is pale yellow and slightly thickened. This process is called tempering and prevents the eggs from scrambling when added to the hot liquid.
- Combine and Cook the Custard: Slowly and gradually ladle about half of the warm milk mixture into the egg yolk and sugar mixture, whisking constantly. This is crucial for tempering the eggs evenly. Once combined, pour this tempered egg mixture back into the saucepan with the remaining milk mixture.
- Thicken the Custard: Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard 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 with your finger, and the line should hold its shape. Be careful not to overheat, or the eggs may curdle.
- Strain and Chill: Remove the custard from the heat. Stir in the vanilla extract and the pinch of salt. Immediately strain the custard through a fine-mesh sieve into a clean bowl. This step ensures a perfectly smooth and creamy texture by removing any tiny bits of cooked egg. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate the custard for at least 4 hours, or preferably overnight, until thoroughly chilled. The colder the base, the better it will churn.
- Churn the Ice Cream: Once the custard base is completely chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes, until the ice cream reaches a soft-serve consistency.
- Harden the Ice Cream: Transfer the churned ice cream to an airtight container. For the best texture, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container. Freeze for at least 2-4 hours, or until firm enough to scoop.
Why You’ll Love This Homemade Custard Ice Cream
You’ll absolutely adore this homemade custard ice cream for its incredibly rich, velvety smoothness that rivals any gourmet shop. Unlike simpler ice milk recipes, the classic custard base, enriched with egg yolks, creates a decadent texture that melts luxuriously on your tongue, offering a deeper, more complex flavor profile. Plus, making this at home is remarkably cost-effective, saving you money while allowing you to control the quality of every ingredient.
The versatility of this base is another reason to fall in love; it’s the perfect canvas for your favorite mix-ins and toppings. Imagine swirls of rich chocolate sauce, chunks of fresh berries, or even a sprinkle of homemade caramel – the possibilities are endless! It’s a deeply satisfying experience to create something so delightful from scratch, proving that the best treats are often the ones you make yourself. Give this incredible Homemade Custard Ice Cream a try today!
Storing and Reheating Tips
To store your delicious homemade custard ice cream, transfer it to an airtight container. For the best results and to prevent ice crystals from forming, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the lid. Properly stored, homemade custard ice cream will stay fresh and delicious in the freezer for up to 2 weeks. While reheating isn’t applicable to ice cream, if you find it a touch too hard to scoop, allow it to sit at room temperature for 5-10 minutes before serving. Freezing it for future meals is its primary storage method.
Final Thoughts
This Homemade Custard Ice Cream is a true testament to the joy of simple, wholesome ingredients transforming into pure dessert perfection. We encourage you to dive into your kitchen and create this luscious treat – you won’t be disappointed by its rich, creamy reward.
Homemade Custard Ice Cream
Ingredients
Equipment
Method
- In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until bubbles begin to form around the edges of the pan. Do not let it boil. Remove from heat immediately once the milk mixture is steaming and just starting to simmer.2 cups whole milk, 1 cup heavy cream
- While the milk mixture is warming, whisk the egg yolks and granulated sugar together in a separate medium bowl until the mixture is pale yellow and slightly thickened. This process is called tempering and prevents the eggs from scrambling when added to the hot liquid.4 large egg yolks, 3/4 cup granulated sugar
- Slowly and gradually ladle about half of the warm milk mixture into the egg yolk and sugar mixture, whisking constantly. This is crucial for tempering the eggs evenly. Once combined, pour this tempered egg mixture back into the saucepan with the remaining milk mixture.
- Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard 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 with your finger, and the line should hold its shape. Be careful not to overheat, or the eggs may curdle.
- Remove the custard from the heat. Stir in the vanilla extract and the pinch of salt. Immediately strain the custard through a fine-mesh sieve into a clean bowl. This step ensures a perfectly smooth and creamy texture by removing any tiny bits of cooked egg. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate the custard for at least 4 hours, or preferably overnight, until thoroughly chilled. The colder the base, the better it will churn.1 teaspoon vanilla extract, pinch salt
- Once the custard base is completely chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes, until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight container. For the best texture, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container. Freeze for at least 2-4 hours, or until firm enough to scoop.