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Creamy Vanilla Frozen Custard Recipe

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4.3 from 14 reviews

This Creamy Vanilla Frozen Custard recipe creates a rich, smooth, and indulgent dessert made with simple ingredients like heavy cream, whole milk, egg yolks, and vanilla. By gently heating the custard base and then churning it in an ice cream maker, you achieve a soft, creamy texture typical of traditional frozen custard that's perfect for warm days or any time you crave a classic vanilla treat.

Ingredients

Custard Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • 2/3 cup granulated sugar
  • Pinch of salt
  • 6 large egg yolks
  • 2 teaspoons vanilla extract

Instructions

  1. Heat the Dairy and Sugar: Add the heavy cream, whole milk, granulated sugar, and a pinch of salt to a small saucepan set over medium-low heat. Simmer gently for 3 to 5 minutes until the sugar is fully dissolved. Remove the pan from the heat to prevent overheating.
  2. Temper the Egg Yolks: In a separate bowl, whisk the six large egg yolks until smooth. Slowly drizzle about half a cup of the warm milk mixture into the yolks while whisking constantly to gently raise their temperature without scrambling.
  3. Combine and Thicken the Custard: Pour the tempered egg yolks back into the saucepan with the remaining milk mixture. Return the saucepan to medium-low heat and cook, stirring constantly, until the custard thickens and coats the back of a spoon. Be careful not to let it boil.
  4. Strain and Add Vanilla: Remove the saucepan from heat, stir in the vanilla extract thoroughly, then pour the mixture through a fine mesh strainer into a clean container to ensure smooth texture by removing any cooked bits.
  5. Chill Thoroughly: Allow the custard mixture to cool to room temperature. Cover and refrigerate for at least 3 to 4 hours, preferably overnight, so it is completely chilled before churning.
  6. Churn the Custard: Pour the chilled custard base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  7. Freeze to Firm Up (Optional): Serve the frozen custard soft, or transfer it to a freezer-safe container and freeze until firmer for a traditional scoopable texture.

Notes

  • Make sure to whisk constantly while tempering the egg yolks to avoid cooking them into scrambled eggs.
  • Chilling the custard base thoroughly is key for a smooth texture when churning.
  • If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes until creamy, but texture may vary.
  • Use a fine mesh strainer to achieve silky custard without lumps.
  • For a richer flavor, you can substitute some of the whole milk with more heavy cream.
  • Adjust vanilla extract according to taste or substitute with vanilla bean for a more intense flavor.

Find it online: https://glowcooks.com/creamy-vanilla-frozen-custard-recipe/