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Custard Ice Cream

Custard Ice Cream Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 6 large egg yolks
  • 1 vanilla bean or 2 teaspoons pure vanilla extract
  • 1/8 teaspoon fine sea salt

Method
 

  1. Heat the cream, milk, and half the sugar with the vanilla bean seeds and pod until steaming.
  2. Whisk the egg yolks, remaining sugar, and salt until thick and pale.
  3. Temper the yolks slowly with the hot cream, then cook the custard over medium-low heat until it coats a spoon and reaches 170°F (77°C).
  4. Strain if needed, stir in vanilla extract if using, cover with plastic wrap on the surface, and chill at least 4 hours until completely cold.
  5. Churn the cold base in an ice cream maker until thick and soft-serve like, about 20 to 25 minutes.
  6. Transfer to a freezer container, press parchment on top, freeze 3 to 4 hours, then let soften 5 minutes before scooping.

Notes

Chilling and freezing times are not included in the prep or cook times above. For the smoothest ice cream, chill the base overnight and freeze the churned ice cream until firm before serving. If you do not own an ice cream maker, the no-churn method in the FAQ works, but the texture will be slightly less creamy.