This Easy Homemade Custard Ice Cream is creamy and rich, made with simple ingredients like eggs, milk, and sugar. It’s a perfect treat for warm days!
Who needs a trip to the store when you can whip up this lovely ice cream at home? I love adding some fresh fruit or chocolate chips for a fun twist. Yum!
Key Ingredients & Substitutions
Whole Milk: This adds creaminess to your ice cream. If you want a lighter version, go for 2% milk, but it won’t be as rich!
Heavy Cream: A must for that luxurious texture. If you’re looking for a lower-fat option, you can use half-and-half, but it may not be as creamy.
Granulated Sugar: This sweetens the mix. Feel free to substitute with coconut sugar or honey if you want a different flavor or are watching your sugar intake.
Egg Yolks: These are key for the custard base and give it a rich flavor. If you’re avoiding eggs, you can try commercial egg replacers, but the texture may vary.
Vanilla Extract: For the best flavor, use pure vanilla extract. I’ve tried using vanilla bean paste and loved the extra specks of vanilla; it looks and tastes fantastic!
How Do I Make Sure My Custard Doesn’t Curdle?
Curdling can be a real concern when making custard. The key is to take your time and pay attention to temperatures.
- Heat the milk and cream gently so it steams without boiling. High heat can lead to curdled eggs.
- When you add the hot milk to the egg yolks, do it slowly while whisking constantly. This is called tempering, and it helps prevent the eggs from cooking too fast.
- Keep the heat low when cooking the custard. Stir continuously until it thickens enough to coat the back of a spoon.
With these tips, you’ll achieve a smooth and creamy base for your ice cream every time!
Easy Homemade Custard Ice Cream
Ingredients You’ll Need:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and then requires chilling for at least 4 hours (or overnight) in the refrigerator. After that, it will take another 4 hours to firm up in the freezer once churned. So overall, you’ll need a few hours, but most of that time is just waiting for it to cool!
Step-by-Step Instructions:
1. Heat the Milk and Cream:
In a medium saucepan, combine the whole milk and heavy cream. Heat this mixture over medium heat until it starts to steam but be careful not to let it boil. This step is important for getting a smooth custard!
2. Prepare the Egg Mixture:
While the milk and cream are heating, grab a mixing bowl and whisk together the egg yolks, granulated sugar, and salt. Keep whisking until the mixture is pale and slightly thickened. This will help create a rich custard.
3. Temper the Eggs:
Now, it’s time to combine the hot milk with the eggs! Slowly pour about half of the steaming milk mixture into the egg yolk mixture while whisking constantly. This is called tempering and it helps prevent the eggs from cooking too quickly.
4. Combine Back into the Saucepan:
After you’ve tempered your eggs, pour the egg mixture back into the saucepan with the rest of the milk. Stir it all together gently.
5. Cook the Custard:
Turn the heat to low and stir the mixture constantly with a wooden spoon or spatula. You want to cook it until it thickens enough to coat the back of the spoon. The temperature should be around 170–175°F (77–80°C). Again, do not let it boil!
6. Add Vanilla:
Once you’ve reached the right consistency, remove the saucepan from the heat and stir in the pure vanilla extract for that lovely flavor.
7. Strain the Custard:
To make sure your custard is perfectly smooth, strain it through a fine-mesh sieve into a clean bowl. This will remove any bits that might have curdled.
8. Chill the Custard:
Let the custard cool down to room temperature. Then, cover the bowl and refrigerate it for at least 4 hours, or overnight if you have the time. This step is crucial for the best texture!
9. Churn in Ice Cream Maker:
Once the custard is adequately chilled, pour it into your ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
10. Freeze Until Firm:
Transfer the churned ice cream into an airtight container. Freeze it for at least 4 more hours until it’s firm and ready to scoop.
11. Serve and Enjoy!
Now, grab a scoop and serve your delicious homemade custard ice cream! It’s a real treat that everyone will love. Enjoy!
FAQ About Easy Homemade Custard Ice Cream
Can I Use Low-Fat Milk Instead of Whole Milk?
Yes, you can use low-fat milk, but keep in mind that the ice cream will be less creamy and rich. Whole milk contributes to that luscious texture, so it’s worth using if you can!
How Do I Store Leftover Ice Cream?
Store your leftover ice cream in an airtight container in the freezer. It will stay fresh for about 2-3 weeks. If it gets too hard, let it sit at room temperature for a few minutes before scooping to soften.
Can I Add Mix-Ins Like Chocolate Chips or Nuts?
Absolutely! You can add your favorite mix-ins like chocolate chips, nuts, or fruit during the last few minutes of churning in the ice cream maker. This adds extra flavor and texture!
What If I Don’t Have an Ice Cream Maker?
No problem! Pour the chilled custard into a shallow dish and freeze it. Stir the mixture every 30 minutes for about 3-4 hours to break up any ice crystals until it reaches a smooth consistency.
