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Vanilla Frozen Custard Recipe

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This classic Vanilla Frozen Custard recipe delivers a rich and creamy frozen dessert made from a custard base of cream, milk, egg yolks, and vanilla. Churned and cooled to perfection, it provides a smooth, dense texture and intense vanilla flavor, perfect for a refreshing treat on warm days.

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 Cream and Milk: Add the heavy cream, whole milk, granulated sugar, and a pinch of salt into a small saucepan over medium-low heat, then simmer for 3-5 minutes until the sugar has completely dissolved.
  2. Remove from Heat: Take the saucepan off the stove to stop further cooking.
  3. Whisk Egg Yolks: In a separate bowl, whisk the six large egg yolks until smooth and slightly lightened in color.
  4. Temper Egg Yolks: Slowly drizzle about half a cup of the warm milk mixture into the egg yolks while whisking constantly to prevent curdling and to gradually raise the egg yolk temperature.
  5. Combine Mixtures and Add Vanilla: Pour the tempered egg yolk mixture back into the saucepan, add the two teaspoons of vanilla extract, then return the pot to medium-low heat.
  6. Cook Until Thickened: Cook the mixture, stirring constantly, just until it thickens enough to coat the back of a spoon, being careful not to let it boil to avoid scrambling the eggs.
  7. Strain Custard: Remove the custard from heat and pour through a fine mesh strainer to remove any cooked egg bits for a silky texture.
  8. Cool Custard: Let the custard cool to room temperature, then cover and refrigerate it for at least 3-4 hours or overnight to chill completely.
  9. Churn Custard: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  10. Freeze for Firmness: Serve immediately for soft serve, or transfer to a container and freeze for a few hours if you prefer firmer frozen custard.

Notes

  • Tempering the egg yolks by gradually adding warm liquid is essential to prevent curdling.
  • Be careful not to let the custard boil while thickening to avoid scrambling the eggs.
  • Chilling the custard base properly ensures smoother churning and better texture.
  • You can add mix-ins like chocolate chips or fruit after churning if desired.
  • If you do not have an ice cream maker, freezing the mixture and stirring every 30 minutes can help reduce ice crystals.

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