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Vanilla Custard Ice Cream

Rich, creamy, and irresistibly smooth, this homemade vanilla custard ice cream is the perfect nostalgic treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Custard Base
  • 2 cups heavy cream Use high-quality cream for best results.
  • 1 cup whole milk Can substitute with half-and-half for creamier texture.
  • 3/4 cup granulated sugar Sugar helps sweeten and balance the flavors.
  • 4 large egg yolks Fresh eggs improve flavor and richness.
  • 1 tablespoon vanilla extract Use pure vanilla extract for best flavor.
  • 1 pinch salt Enhances the overall flavor.

Method
 

Preparation
  1. In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Heat over medium until it starts to simmer, but do not boil.
  2. In a separate bowl, whisk together the egg yolks and the remaining sugar until smooth.
  3. Slowly pour the hot cream mixture into the egg yolks while whisking continuously to temper the eggs.
  4. Pour the mixture back into the saucepan and cook on low heat, stirring thoroughly until it thickens and coats the back of a spoon.
  5. Remove from heat, stir in the vanilla extract and a pinch of salt.
  6. Allow the custard to cool down, then refrigerate for at least 4 hours or overnight.
Churning
  1. Churn the cooled custard in your ice cream maker according to the manufacturer's instructions.
  2. After churning, transfer the ice cream to a container and freeze until firm, which should take about 4 hours.

Notes

Store in an airtight container in the freezer for 2-3 weeks. For easy scooping, let sit at room temperature for a few minutes before serving. Experiment with flavors like chocolate swirl or mint!