Ingredients for Vanilla Frozen Custard
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How to Make Vanilla Frozen Custard
- Combine 2 cups whole milk and 1 cup heavy cream in a medium saucepan.
- Bring the mixture to a slow simmer over medium heat, stirring occasionally, until it begins to steam gently.
- Reduce heat to low and simmer for 30 minutes, stirring occasionally to prevent scorching.
- In a medium bowl, whisk together 4 large eggs, 4 large egg yolks, and 1 cup granulated sugar until pale yellow and thick (about 1 1/2 - 2 minutes with a hand mixer).
- Temper the eggs: Slowly whisk 1 cup of the warm milk mixture into the egg yolk mixture, ensuring a gradual temperature increase to prevent the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
- Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Strain the custard through a fine-mesh sieve into a bowl to remove any lumps.
- Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate the custard completely (at least 4 hours or preferably overnight).
- Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes).
- Transfer the frozen custard to an airtight container and freeze for at least 2 hours to allow it to fully firm up before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
121g
Fat
116g
Carbs
11g
