Don’t let the summer heat get you down; cool off with this delicious custard ice cream recipe!
This recipe is easy to follow and only requires a few simple ingredients you probably already have in your kitchen.
Plus, it’s a great way to use any leftover egg yolks from baking projects.
People love custard ice cream because it’s rich and creamy, with a silky smooth texture.
It’s also very versatile and can be flavored however you like.
It’s also a nice change from the more traditional flavors like chocolate and vanilla.
How to make custard ice cream?
To make excellent custard ice cream, cook egg yolks properly.
You don’t want them to be scrambled, but you also don’t want them undercooked.
The perfect custard has a silky smooth texture and coats the back of a spoon.
- 1 cup milk
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
- 6 egg yolks
- 2 cups heavy cream
Why do you need milk?
The milk adds creaminess and body to the custard base.
Milk is a good source of calcium, phosphorus, and vitamin B12.
Milk is used in custard recipes to create a smooth texture and rich flavor.
What does sugar do?
The sugar dissolves into the custard base and sweetens the final ice cream.
Sugar is a carbohydrate that provides energy for the body.
It also helps to keep the custard base from freezing too hard.
What does vanilla extract do?
The vanilla extract adds flavor to the custard base.
Vanilla is a type of flavoring that comes from the vanilla bean.
It is used in many desserts and ice cream recipes.
How much salt should you add?
A pinch of salt is all you need.
Salt helps balance the sugar’s sweetness and the milk’s creaminess.
It also helps to prevent the custard from curdling.
What are egg yolks?
Egg yolks are the yellow part of an egg.
They are a source of protein and fat.
Egg yolks help to thicken the custard base and make it creamy.
What is heavy cream?
Heavy cream is a type of milk that has a high-fat content.
It is used in custard recipes to create a rich and creamy texture.
Heavy cream is also known as whipping cream.
Step By Step Instructions:
1. Heat milk, sugar, and salt in a medium saucepan over medium heat, occasionally stirring until sugar is dissolved and the mixture just comes to a simmer.
2. Remove from heat and stir in vanilla extract.
3. In a separate bowl, whisk together egg yolks. Slowly pour the hot milk mixture into the egg yolks, stirring until combined.
4. Pour mixture back into the saucepan and cook over low heat, constantly stirring, until mixture coats the back of a spoon and reaches 170 degrees F.
5. Remove from heat and strain through a fine-mesh sieve into a large bowl.
6. Stir in heavy cream.
7. Cover and refrigerate mixture until cold, at least 4 hours, or overnight.
8. Freeze in an ice cream maker according to the manufacturer’s instructions.
9. Serve immediately or store in the freezer for later.
This custard ice cream recipe is the perfect summer treat!
It’s rich, creamy, and can be made with flavors like chocolate, strawberry, or coffee.
Top it with fresh fruit, whipped cream, or toppings, and enjoy!
- If you don’t have an ice cream maker, you can still make this recipe!
- Just pour the mixture into a freezer-safe container and freeze for several hours.
- Then, scoop and enjoy!
- To avoid curdling, cook the custard over low heat and whisk constantly.
- You can substitute whole milk for the heavy cream for a lighter version of this recipe.
- It can also be made with non-dairy milk, almond, or soy.
- Just be sure to use a non-dairy creamer instead of the heavy cream.
- If you want a truly indulgent treat, try adding chocolate chips, chopped nuts, or a drizzle of caramel or chocolate sauce to the mix before freezing.
- If you serve this to small children or those with egg allergies, you can omit the egg yolks from the recipe.
- The custard will be less rich and creamy but still delicious!
- Custard ice cream can be stored in the freezer for up to 2 weeks.
- Be sure to store it in an airtight container to prevent freezer burn.
- When you’re ready to enjoy it, let the ice cream thaw for a few minutes at room temperature, or place it in the refrigerator for an hour or two before scooping.
What’s the difference between custard and pudding?
Pudding is typically made with milk, while custard is made with cream.
Custard is also cooked over low heat to prevent curdling, while the pudding is usually just mixed and then refrigerated.
What’s the difference between custard and regular ice cream?
The main difference between custard and regular ice cream is that custard contains eggs, which help to create a more prosperous and creamier texture.
- Serving size: 1/2 cup
- Calories: 200
- Fat: 10 g
- Saturated fat: 6 g
- Unsaturated fat: 4 g
- Trans fat: 0 g
- Cholesterol: 80 mg
- Sodium: 70 mg
- Potassium: 50 mg
- Carbohydrates: 23 g
- Fiber: 0 g
- Sugar: 20 g
- Protein: 4 g
Some of our other favorites include:
- Chocolate custard ice cream: Add 1/2 cup of chocolate chips or chopped chocolate to the custard base before freezing.
- Strawberry custard ice cream: Add 1 cup of fresh or frozen strawberries to the mixture before freezing.
- Coffee custard ice cream: Add 1/2 cup of strong-brewed coffee to the custard base before freezing.
- Peanut butter custard ice cream: Add 1/2 cup of creamy peanut butter to the custard base before freezing.
- Mint chocolate chip custard ice cream: Add 1/2 teaspoon of mint extract and 1/2 cup of chocolate chips or chopped chocolate to the custard base before freezing.
There are endless possibilities regarding flavor variations for this custard ice cream recipe.
Add your favorite fruits, nuts, or candy pieces to the mix.
Get creative and experiment with different flavors!
Custard Ice Cream Recipe: The Perfect Summer Treat
- Heat milk, sugar, and salt in a medium saucepan over medium heat, occasionally stirring until sugar is dissolved and the mixture just comes to a simmer.
- Remove from heat and stir in vanilla extract.
- In a separate bowl, whisk together egg yolks. Slowly pour the hot milk mixture into the egg yolks, stirring until combined.
- Pour mixture back into the saucepan and cook over low heat, constantly stirring, until mixture coats the back of a spoon and reaches 170 degrees F.
- Remove from heat and strain through a fine-mesh sieve into a large bowl.
- Stir in heavy cream.
- Cover and refrigerate mixture until cold, at least 4 hours, or overnight.
- Freeze in an ice cream maker according to the manufacturer’s instructions.
- Serve immediately or store in the freezer for later.