Ingredients for Vanilla Custard Ice Cream
- Whole Milk
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 4 large egg yolks
- Heavy Cream
- Vanilla Extract
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How to Make Vanilla Custard Ice Cream
- Heat 2 cups whole milk in a small saucepan over medium-low heat until small bubbles begin to form around the edges (about 5 minutes).
- Remove from heat and stir in ¾ cup granulated sugar and ¼ teaspoon salt until completely dissolved.
- In a separate bowl, whisk 4 large egg yolks. Gradually whisk in 2 tablespoons of the warm milk mixture to temper the eggs.
- Slowly pour the tempered egg yolk mixture into the remaining warm milk in the saucepan, whisking constantly.
- Cook over very low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of the spoon and reaches 170°F (77°C) on a thermometer (about 8-10 minutes). Do not boil.
- Immediately strain the custard through a fine-mesh sieve into a bowl. This removes any cooked egg bits for a super-smooth texture.
- Stir in 1 cup heavy cream and 1 teaspoon pure vanilla extract.
- Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. 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.
- Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to harden further before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
56g
Fat
73g
Carbs
5g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Desserts Eggs Dairy American Easy Holiday Event Kid Friendly Summer Frozen Desserts Eggs Freezer Dietary Low Sodium Seasonal Comfort Food Independence Day Low In Something Taste Mood Equipment Small Appliance Number Of Servings
