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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
