vanilla custard ice cream recipe

Written BySheba G Updated On
vanilla custard ice cream recipe
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The Best vanilla custard ice cream recipe

I’ve been making vanilla custard ice cream for years, and it’s always a hit with my family. The first time I made it, I was hooked – the creamy texture and sweet flavor are just perfect.

My kids love helping me make the custard, and they’re always excited to taste the finished product. We like to serve it in cones or bowls, depending on the occasion.

I’ve also found that this recipe is great for potlucks or family gatherings because it’s easy to transport and can be made ahead of time. Plus, the health benefits of using real cream and sugar are a plus in my book.

My husband is a big fan of ice cream, and he always requests this one when we’re out for dessert. As for me, I love how versatile this recipe is – we can serve it as a snack, a dessert, or even as a special treat after dinner.

And let’s not forget about the nostalgia factor – who doesn’t love a good old-fashioned ice cream cone? The smell of vanilla and the taste of creamy goodness are just irresistible to me.

My kids have even started making their own versions of this recipe using different flavors like chocolate or strawberry. But no matter what flavor we choose, we always come back to this classic vanilla custard ice cream recipe because it’s just that good.

Vanilla Custard Ice Cream

Vanilla Custard Ice Cream

4.8 from 554 votes

A rich and creamy vanilla custard ice cream made with a classic egg-based custard base. This recipe yields a smooth, indulgent frozen dessert with a deep vanilla flavor.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time6 hours 35 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Custard Base

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 teaspoon salt
6 large egg yolks
2 teaspoons vanilla extract

👨‍🍳Directions

1In a medium saucepan over medium heat, combine the heavy cream, whole milk, sugar, and salt.
2Stir occasionally until the mixture is hot and small bubbles form around the edges, about 5 minutes, but do not let it boil.
3In a separate large bowl, whisk the egg yolks until they are smooth and pale, about 1 minute.
4Gradually pour about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper them, then pour the yolk mixture back into the saucepan.
5Cook the custard over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon and leaves a clear trail when you run your finger through it, about 5 to 7 minutes.
6Do not let it boil or the eggs will scramble.
7Remove the saucepan from the heat and immediately pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
8Stir in the vanilla extract until fully incorporated.
9Let the custard cool to room temperature, about 30 minutes, then cover and refrigerate for at least 4 hours or until completely chilled.
10The base should be cold to the touch before churning.
11Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, typically 20 to 25 minutes, until it reaches a soft-serve consistency.
12The mixture will increase in volume and become thick and creamy.
13Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula.
14Cover and freeze for at least 2 hours or until firm enough to scoop, about 4 hours for a firmer texture.

🔧Equipment

Medium saucepan
Whisk
Fine-mesh sieve
Large bowl
Ice cream maker
Freezer-safe container

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 230mg🧂Sodium: 120mg🌾Total Carbs: 28g🥦Dietary Fiber: 0g🍬Sugars: 26g🥩Protein: 5g

📝Notes

For the best texture, use high-quality vanilla extract or scrape the seeds from a vanilla bean. If you prefer a less rich ice cream, substitute half-and-half for some of the heavy cream.

Watch Video Of How Vanilla Custard Ice Cream Works

This vanilla custard ice cream recipe is always a good idea for any occasion – whether you’re hosting a party or just want a special treat after dinner.

We like to store our leftovers in an airtight container in the freezer and reheat them whenever we need a quick pick-me-up.

One of our favorite ways to serve it is topped with fresh fruit or nuts – it adds just the right amount of texture and flavor without overpowering the creamy goodness below.

❓ Frequently Asked Questions About Vanilla Custard Ice Cream

Q: What makes this recipe so special?

A: This recipe uses real cream and sugar to give it that rich, creamy texture that we all love. Plus, the addition of vanilla extract gives it that classic flavor that’s hard to resist.

Q: Can I use other flavors instead of vanilla?

A: Of course! You can use any flavor you like – chocolate, strawberry, or even mint would be delicious alternatives. Just keep in mind that you may need to adjust the amount of sugar based on the flavor you choose.

Q: Is this recipe suitable for vegans?

A: Unfortunately not – this recipe uses real cream and eggs, which aren’t vegan-friendly ingredients. However, you can easily substitute them with plant-based alternatives if you’re looking for a vegan option.

Q: How long does this recipe take to make?

A: Depending on how quickly you can chill your mixture in the fridge, this recipe should take around 20-30 minutes to prepare from start to finish. Of course, if you’re making individual servings or cones, it’ll take longer but still worth every minute!

Q: Can I store leftover ice cream in an airtight container?

A: Yes! In fact, storing your leftover ice cream in an airtight container will help prevent freezer burn and keep your ice cream fresh for longer.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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