Custard Ice Cream

Total Time Prep: 15 min. + chilling Process: 25 min./batch + freezing
Yield 4-1/2 cups
Test Kitchen Approved
We'll show you how to make vanilla custard ice cream that is so good, you'll fall in love after the first scoop!

Ingredients

  • 2 cups heavy whipping cream
  • 2 cups 2% milk
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 1 vanilla bean
  • 6 large egg yolks

Directions

  1. In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around side of pan, stirring to dissolve sugar.
  2. In a bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer the mixture to a bowl.
  3. Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight.
  4. Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

Nutrition Facts

1/2 cup: 310 calories, 23g fat (14g saturated fat), 188mg cholesterol, 78mg sodium, 21g carbohydrate (21g sugars, 0 fiber), 5g protein.

This ice cream is technically a custard since it contains eggs. After lots of testing (and tasting), I've found that eggs are the key to making a smooth and creamy treat that rivals what you can get at a premium ice cream shop. -Peggy Woodward, Shullsburg, Wisconsin
Recipe Creator

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