Frozen Custard Recipe

Introduction

Frozen custard is a rich and creamy dessert that’s smoother and denser than traditional ice cream. Made with egg yolks, cream, and milk, this classic treat is perfect for warm days or whenever you crave something indulgent.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup granulated sugar
• 1/8 teaspoon kosher salt
• 5 large egg yolks (room temperature)
• 1 tablespoon vanilla extract

Instructions

1. Step 1: Combine the heavy cream, whole milk, sugar, and kosher salt in a saucepan. Heat the mixture over medium-low heat, stirring occasionally, until the sugar dissolves completely, about 5 minutes.
2. Step 2: In a separate bowl, whisk the egg yolks until smooth. Slowly pour in about 1/2 cup of the warm cream mixture while whisking constantly to temper the eggs and prevent curdling.
3. Step 3: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Avoid boiling.
4. Step 4: Strain the custard through a fine mesh sieve into a clean bowl to remove any lumps. Stir in the vanilla extract.
5. Step 5: Let the custard cool to room temperature, then cover and refrigerate for at least 3 hours until fully chilled.
6. Step 6: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve texture.
7. Step 7: For firmer custard, transfer it to a container and freeze for an additional 3 to 4 hours before serving.

Tips & Variations

• Using room temperature egg yolks helps prevent curdling when tempering.
• For a richer flavor, replace half the heavy cream with half-and-half.
• Add mix-ins like chocolate chips or crushed cookies during the last few minutes of churning.

Storage

Store leftover frozen custard in an airtight container in the freezer for up to 1 week. To serve, let it sit at room temperature for 5–10 minutes to soften slightly for easier scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make frozen custard without an ice cream maker?

While an ice cream maker produces the best texture, you can churn the custard by hand every 30 minutes as it freezes to break up ice crystals. It may be less smooth but still delicious.

Why is tempering eggs important?

Tempering gradually raises the temperature of the egg yolks to prevent them from scrambling when added to the warm milk and cream mixture.

Frozen Custard Recipe

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★★★★★

5 from 104 reviews

• Author: Mariam
• Total Time: 4 hours 30 minutes
• Yield: 6 servings 1x

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Description

This classic Frozen Custard recipe combines rich heavy cream, whole milk, and egg yolks to create a creamy and smooth dessert with a luscious vanilla flavor. Perfectly balanced and easy to make at home, this frozen custard is churned to a soft-serve consistency and can be frozen longer for a firmer texture.

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Ingredients

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Custard Base

• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup granulated sugar
• 1/8 teaspoon kosher salt
• 5 large egg yolks (room temperature)
• 1 tablespoon vanilla extract

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Instructions

1. Heat base: Combine the heavy cream, whole milk, granulated sugar, and kosher salt in a medium saucepan. Heat the mixture over medium-low heat, stirring occasionally until the sugar is fully dissolved, about 5 minutes.
2. Temper eggs: In a separate bowl, whisk the 5 egg yolks until well blended. Slowly drizzle approximately 1/2 cup of the warm milk mixture into the yolks while whisking continuously to gently warm and temper the eggs, preventing curdling.
3. Thicken custard: Return the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula until the custard thickens enough to coat the back of a spoon. Take care not to let it boil to avoid scrambling the eggs.
4. Strain and chill: Remove the saucepan from heat and strain the custard through a fine mesh sieve into a clean bowl to remove any lumps or cooked egg bits. Stir in the vanilla extract. Let the custard cool to room temperature, then cover and refrigerate for at least 3 hours or until completely chilled.
5. Churn: Pour the chilled custard base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, usually around 20-30 minutes. For a firmer texture, transfer the churned custard to a container and freeze for an additional 3-4 hours before serving.

Notes

• Ensure egg yolks are at room temperature to prevent curdling when tempering.
• Do not boil the custard base to maintain a smooth texture.
• Chilling the custard base thoroughly is essential for optimal churning and texture.
• Vanilla extract can be substituted with vanilla bean for a more intense vanilla flavor.
• If you don’t have an ice cream maker, you can place the custard in a shallow container and stir every 30 minutes while freezing to prevent ice crystals.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: frozen custard recipe, homemade frozen custard, creamy custard dessert, vanilla frozen custard