This Easy Homemade Custard Ice Cream is creamy, dreamy, and oh-so-delicious! Made from simple ingredients like eggs, cream, and sugar, it’s a treat that feels like a hug in a bowl.
I love making this ice cream because it’s super easy. You just mix, chill, and churn! Perfect for hot days or cozy evenings, and trust me, it’s hard to stop at just one scoop! 🍦
Key Ingredients & Substitutions
Heavy cream: This adds that rich creaminess to the ice cream. If you want a lighter version, you can use half-and-half, but it might not be as smooth. I prefer sticking to heavy cream for the best texture!
Whole milk: It provides a nice balance with the heavy cream. If you’re looking for a lactose-free option, try almond milk or coconut milk, but keep in mind the flavor will change slightly.
Granulated sugar: This sweetens the ice cream. You could replace it with natural sweeteners like honey or maple syrup, but experiment with the amounts, as they are sweeter than sugar!
Egg yolks: They create a custard base, giving the ice cream a rich texture. If you’re vegan, consider using silken tofu as a substitute, but the texture will be different.
Vanilla extract: Use pure vanilla extract for the best flavor. If you’re in a pinch, vanilla bean paste or even imitation vanilla can work, though it won’t be as rich.
How Do I Ensure My Custard Turns Out Smooth?
Getting a smooth custard is key for great ice cream. It all starts with gently heating the milk mixture and carefully tempering the egg yolks. Here’s how:
- Heat the cream and milk until warm, but don’t let it boil. This helps blend everything smoothly.
- When adding the warm milk to the egg yolks, stir continuously. This prevents the eggs from cooking too quickly and turning lumpy.
- Cook the custard over low heat, stirring constantly until it thickens to coat the back of a spoon; this should take around 10-15 minutes.
- Straining the custard through a sieve removes any tiny bits of cooked egg, ensuring a creamier final product!
By following these steps, you’ll get a luscious custard that’s perfect for your ice cream.
Easy Homemade Custard Ice Cream
Ingredients You’ll Need:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 tablespoon pure vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus chilling time in the refrigerator for at least 4 hours or overnight, and an additional 2-3 hours for freezing after churning. In total, set aside a full day to enjoy this treat!
Step-by-Step Instructions:
1. Prepare the Milk Mixture:
In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat gently over medium heat until the mixture is warm and the sugar has dissolved. Be careful not to let it boil—just a warm, cozy mixture is what we want!
2. Whisk the Egg Yolks:
In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture becomes pale and thick—this adds richness to your ice cream!
3. Temper the Eggs:
Now, slowly pour about half of the warm milk mixture into the egg yolks, whisking continuously. This process, known as tempering, helps to prevent the eggs from scrambling when we cook them back together.
4. Combine and Cook:
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula. Keep stirring until the custard thickens enough to coat the back of the spoon. We’re aiming for around 170°F (77°C). Remember: no boiling!
5. Flavor the Custard:
Once thickened, remove the pan from the heat and stir in the vanilla extract and a pinch of salt. This will give the ice cream that beautiful, classic flavor we’re after!
6. Strain and Chill:
Pour the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits (nobody wants a surprise!). Let it cool to room temperature, then cover and refrigerate for at least 4 hours or even overnight until it’s completely chilled.
7. Churn the Ice Cream:
After chilling, pour the custard into your ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Can you smell that deliciousness?
8. Freeze and Enjoy:
Transfer the ice cream to a freezer-safe container and freeze for at least 2-3 hours or until firm. Serve it in bowls or cones, and enjoy your delightful, homemade custard ice cream!
This recipe yields a rich, velvety ice cream that’s creamy and smooth—just like the one in your favorite ice cream parlor!
FAQ for Easy Homemade Custard Ice Cream
Can I Use Lower-Fat Dairy for This Recipe?
While you can use lower-fat substitutions like half-and-half or skim milk, the ice cream may not be as rich and creamy. For the best texture and flavor, heavy cream and whole milk are recommended!
How to Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It will keep well for up to 2 weeks. If it hardens too much, let it sit at room temperature for a few minutes before scooping to make it easier to serve.
Can I Make This Ice Cream Without an Ice Cream Maker?
Yes! If you don’t have an ice cream maker, pour the custard into a shallow dish and place it in the freezer. Stir it every 30 minutes for about 3-4 hours until it reaches a creamy consistency. It won’t be as smooth, but it will still be delicious!
What Other Flavors Can I Add to the Custard Base?
You can infuse your custard with different flavors! Consider adding 1-2 tablespoons of cocoa powder for chocolate ice cream, or steeping the milk with mint leaves or coffee for those flavors before mixing. Get creative!
