Ingredients for Creamy Vanilla Custard Ice Cream
- Half And Half
- Sugar
- 4 large egg yolks
- Whipping Cream
- Vanilla
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How to Make Creamy Vanilla Custard Ice Cream
- In a medium saucepan, whisk together the whole milk, heavy cream, granulated sugar, cornstarch, and salt. Heat over medium heat, whisking constantly, until the mixture comes to a simmer and the sugar and cornstarch are fully dissolved.
- Reduce heat to low and continue to whisk in the vanilla extract and egg yolks (one at a time, whisking vigorously after each addition). Cook for 2-3 minutes, or until the custard thickens slightly and coats the back of a spoon.
- Remove from heat and pour the custard through a fine-mesh sieve into a bowl. Cover the surface of the custard with plastic wrap (to prevent a skin from forming) and refrigerate for at least 4 hours, or preferably overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. This will typically take 20-30 minutes.
- Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to allow it to harden completely.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Top with your favorite mix-ins like fresh fruit or crushed Oreos and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
611g
Fat
664g
Carbs
59g
