Creamy Vanilla Frozen Custard Recipe

4.78 from 112 votes

Creamy Vanilla Frozen Custard Recipe

Tested egg-yolk base that churns thick and creamy, never icy. Learn the exact doneness cue so it never curdles. Just six yolks and real vanilla.

Prep Time5

Cook Time10

Chill & Churn Time4 25

Total Time4 40

Course: Dessert

Cuisine: American

Servings:

Calories: 443kcal

Author: Julie Clark

Ingredients

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

US Customary - Metric

Instructions

Add cream, milk, sugar and salt to a small saucepan over medium low heat. 2 cups heavy cream, 1 cup whole milk, 2/3 cup granulated sugar, pinch of salt
Simmer about 3-5 minutes or until sugar dissolves. Remove from heat.
In a separate bowl whisk the egg yolks. Drizzle about ½ cup of the warm milk liquid into the egg yolks whisking constantly as you drizzle it in. 6 large egg yolks
Whisk the egg mixture back into the pot. Return the pot to a medium low heat and cook until mixture starts to thicken. Take off the heat, mix in the vanilla and pour into a mesh strainer. 2 teaspoons vanilla extract
Cool the milk to room temperature, then cover and put into fridge to cool completely. This will take at least 3-4 hours to overnight.
Churn ice cream according to manufacturer directions. Serve soft serve from ice cream maker or firm it up in the freezer.

Video

Notes

The calories shown are based on the recipe making 3 cups, with one serving being 1/2 cup custard. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition