{"id":1586249,"date":"2021-02-18T07:45:50","date_gmt":"2021-02-18T07:45:51","guid":{"rendered":"https:\/\/www.tasteofhome.com\/recipes\/best-ever-vanilla-custard-ice-cream\/"},"modified":"2024-03-27T10:18:04","modified_gmt":"2024-03-27T15:18:04","slug":"best-ever-vanilla-ice-cream","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/best-ever-vanilla-ice-cream\/","title":{"rendered":"Custard Ice Cream"},"content":{"rendered":"<p>When the craving hits, there\u2019s nothing more satisfying than a bowl of custard ice cream. And while <a href=\"https:\/\/www.tasteofhome.com\/article\/best-vanilla-ice-cream\/\" data-name=\"www.tasteofhome.com\/article\/best-vanilla-ice-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">store-bought ice cream<\/a> is a good go-to to have stocked in your freezer, it&#8217;s even more fun to pull out your very own homemade vanilla custard ice cream and sprinkle on your favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/homemade-ice-cream-toppings\/\" data-name=\"www.tasteofhome.com\/collection\/homemade-ice-cream-toppings\/\" data-module=\"content engagement\" data-position=\"embedded links\">ice cream toppings<\/a>.<\/p>\n<p>Thick, creamy and packed with real vanilla, this custard ice cream recipe can\u2019t be beat. We\u2019re willing to bet that after one scoop, you\u2019ll be hooked.<\/p>\n<h2>What&#8217;s the difference between ice cream and frozen custard?<\/h2>\n<p>Ice cream and frozen custard are very similar. What makes them different is that <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-frozen-custard\/\" data-name=\"www.tasteofhome.com\/article\/what-is-frozen-custard\/\" data-module=\"content engagement\" data-position=\"embedded links\">frozen custard<\/a> contains egg yolks, while ice cream traditionally does not. The egg yolks make frozen custard richer, creamier and thicker than its ice cream counterpart.<\/p>\n<p>Try this recipe and our homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-ever-vanilla-ice-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/best-ever-vanilla-ice-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">vanilla ice cream recipe<\/a> side-by-side to see if you can taste the difference. In the end, though, both can be used and enjoyed interchangeably.<\/p>\n<h2>Custard Ice Cream Ingredients<\/h2>\n<ul>\n<li>Heavy whipping cream<\/li>\n<li>2% milk<\/li>\n<li>Sugar<\/li>\n<li>Salt<\/li>\n<li>Vanilla bean<\/li>\n<li>Egg yolks<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Infuse the cream<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1863059\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/TOHJJ21_259930_E02_04_1b-JVedit.jpg?fit=700%2C467\" alt=\"a heavy saucepan over medium heat and stir in the heavy whipping cream, milk, sugar and salt\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>To start, place a heavy saucepan over medium heat and stir in the heavy whipping cream, milk, sugar and salt.<\/p>\n<p>Then, using a sharp paring knife, cut the vanilla bean in half lengthwise and gently scrape all of the seeds out of the bean. Add the seeds and empty pod into the cream mixture. Stir to dissolve the sugar and cook the cream until bubbles start to form along the side of the saucepan.<\/p>\n<p><em>Test Kitchen Tip:<\/em> When purchasing vanilla beans, look for pods that are shiny and pliable. Stiff beans are dried out and won\u2019t have as much vanilla flavor.<\/p>\n<h3>Step 2: Cook<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1863049\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/Ice-cream-TOHJJ21_259930_E02_04_6b-Jvedit.jpg?fit=700%2C467\" alt=\"thermometer in pan cooking custard\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>After the vanilla and cream mixture starts to bubble, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-name=\"www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-module=\"content engagement\" data-position=\"embedded links\">separate six egg yolks<\/a> into a small bowl and whisk to break them up.<\/p>\n<p>Then, whisking constantly, pour about half a cup of the vanilla and heavy cream mixture into the yolks to temper them. When the yolks are warmed, slowly whisk them into the saucepan and reduce the burner to low.<\/p>\n<p>Continue to stir the mixture until it has thickened enough to coat the back of a metal spoon and reaches 180\u00b0F with a food thermometer. This temperature is important because it means the eggs have cooked enough to be food-safe. While stirring, keep an eye out to make sure the custard doesn\u2019t reach a boil.<\/p>\n<p><em>Test Kitchen Tip:<\/em> Adding some of the hot milk mixture to the eggs <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-temper-eggs\/\" data-name=\"www.tasteofhome.com\/article\/how-to-temper-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">tempers<\/a> them. That means the egg yolks are slowly raised in temperature to prevent them from curdling when they\u2019re added to the rest of the pot.<\/p>\n<h3>Step 3: Cool<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1863056\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/Ice-cream-TOHJJ21_259930_E02_04_9b-JVedit.jpg?fit=700%2C467\" alt=\"custard cooling in a pan of ice\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Once the custard is up to temperature and thickened, transfer it quickly to a large bowl. Place the bowl in a 13&#215;9-inch pan that\u2019s filled with ice. Let the custard cool in the ice bath for about two minutes, giving it a gentle stir every so often.<\/p>\n<p>When the custard has cooled, remove the vanilla bean and cover the bowl with wax paper, pushing it down into the bowl so it touches the surface of the custard. Place your covered bowl in the fridge for a few hours, or overnight, to cool completely.<\/p>\n<p><em>Test Kitchen Tip:<\/em> This two-step cooling process is important for the ice cream\u2019s texture and flavor. The initial ice bath stops the cooking process so the eggs don\u2019t curdle and the custard doesn\u2019t separate. The fridge cooling gives the vanilla time to imbue the custard with a powerful flavor. Plus, the heavy cream and milk are able to better emulsify for a rich, creamy texture.<\/p>\n<h3>Step 4: Churn<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1863057\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/Ice-cream-TOHJJ21_259930_E02_04_11b-JVedit.jpg?fit=700%2C467\" alt=\"ice cream in a churner\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>After the custard has rested in the fridge, fill your <a href=\"https:\/\/www.tasteofhome.com\/collection\/which-ice-cream-maker-is-right-for-you\/\" data-name=\"www.tasteofhome.com\/collection\/which-ice-cream-maker-is-right-for-you\/\" data-module=\"content engagement\" data-position=\"embedded links\">ice cream maker<\/a> according to the machine&#8217;s instructions. If there&#8217;s any remaining vanilla custard ice cream base left, you can keep it in the fridge to churn in the second batch.<\/p>\n<p><em>Test Kitchen Tip:<\/em> If you don\u2019t have an ice cream machine, no worries! Simply pour the prepared custard in a freezer-safe 13&#215;9, cover and pop it in the fridge for 30 minutes. Then, pull the ice cream out of the freezer and whip it with a hand mixer until smooth. Repeat this freezing and beating process until the ice cream reaches your desired texture.<\/p>\n<h3>Step 5: Freeze<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1863060\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/Ice-cream-TOHJJ21_PU5318_E02_03_12b-Jvedit.jpg?fit=700%2C467\" alt=\"Ice Cream going into a container before freezing\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>You can serve your vanilla custard ice cream right when it\u2019s done churning. The texture will be soft; similar to soft-serve ice cream.<\/p>\n<p>If you prefer it to be firmer, transfer your ice cream to a <a href=\"https:\/\/www.amazon.com\/Tovolo-Glide-Non-Slip-Insulated-Strawberry\/dp\/B00CBFZWHS\/?tag=tohmke-20\" data-name=\"www.amazon.com\/Tovolo-Glide-Non-Slip-Insulated-Strawberry\/dp\/B00CBFZWHS\/?tag=tohmke-20\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener nofollow\">freezer container<\/a> and let it freeze for at least four hours, or overnight. After freezing, your ice cream will have firmed up and be perfectly scoopable.<\/p>\n<h3>Step 7: Serve<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1863063\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/Ice-cream-TOHJJ21_259930_E02_04_14b-TMB-studio-JVedit.jpg?fit=700%2C467\" alt=\"vanilla Ice Cream in clear glass bowl\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Serve your ice cream in a dish or on a fresh waffle cone (which you can make with a <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-best-waffle-cone-maker\/\" data-name=\"www.tasteofhome.com\/collection\/the-best-waffle-cone-maker\/\" data-module=\"content engagement\" data-position=\"embedded links\">waffle cone maker<\/a>). Top with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/rich-hot-fudge-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/rich-hot-fudge-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">hot fudge<\/a>, sprinkles and a maraschino cherry, if desired.<\/p>\n<h2>Custard Ice Cream Variations<\/h2>\n<p>While this recipe is for vanilla custard, you\u2019re definitely not limited to one flavor. To change the flavor of the custard itself, add chocolate, fruit or extracts to the custard before it has cooled and rested overnight. This will give the custard time to really pick up the flavoring.<\/p>\n<p>For mix-ins like marshmallows, sprinkles, cookie bits or nuts, it\u2019s best to add them to the ice cream after it has gone through the ice cream machine, but before it firms in the freezer. This prevents the bits from getting soggy or stale. Plus, the soft serve-like texture of the ice cream makes it easy to evenly distribute all the goodies.<\/p>\n<p>Here are some of our go-to flavor additions:<\/p>\n<ul>\n<li><strong>Chocolate:<\/strong> Melt two cups of semisweet chocolate chips, and let it cool to room temperature. Whisk together the melted chocolate into the egg yolks before they\u2019re tempered (before step two). Then continue with the recipe as directed.<\/li>\n<li><strong>Strawberry:<\/strong> Mash about two cups of fresh strawberries with 1\/4 cup of sugar. Stir the sugared strawberries into the custard as it cools in its ice bath (during step three). Then continue with the recipe as directed.<\/li>\n<li><strong>Mint chocolate chip:<\/strong> While the custard is cooling in the ice bath (step three) stir in 1 teaspoon of mint extract and green food coloring, if desired. Let the custard rest in the fridge and churn in the ice cream machine. Transfer the ice cream to a freezer container and mix in mini chocolate chips until they\u2019re evenly distributed. Allow the ice cream to firm up in the freezer, then serve.<\/li>\n<li><strong>Cookie dough:<\/strong> Purchase <a href=\"https:\/\/www.tasteofhome.com\/article\/edible-cookie-dough-taste-test\/\" data-name=\"www.tasteofhome.com\/article\/edible-cookie-dough-taste-test\/\" data-module=\"content engagement\" data-position=\"embedded links\">edible cookie dough<\/a> from the store, or <a href=\"https:\/\/www.tasteofhome.com\/article\/ben-and-jerrys-cookie-dough-recipe\/\" data-name=\"www.tasteofhome.com\/article\/ben-and-jerrys-cookie-dough-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\">make your own<\/a> with heat-treated flour to ensure the dough is food-safe. Break the dough into teaspoon-sized pieces and freeze in a single layer on a baking sheet. After your ice cream has been transferred into a freezer container, stir in the chocolate chip cookie dough pieces until they\u2019re evenly distributed. Freeze and serve ice cream as directed above.<\/li>\n<\/ul>\n<h2>Custard Ice Cream Tips<\/h2>\n<h3>How do you make custard ice cream more creamy?<\/h3>\n<p>For the creamiest ice cream, take your time. Rushing through tempering your eggs and custard or the two-step cooling process can lead to a less creamy result.<\/p>\n<p>Also, be sure to not use dairy that\u2019s lower in fat or dairy alternatives. The high fat content is essential for creamy ice cream. While lower fat milk will likely still work in this recipe, your ice cream will have an icier texture.<\/p>\n<h3>How do you make custard ice cream soft?<\/h3>\n<p>If soft serve is your go-to, serve this vanilla custard ice cream after it\u2019s done churning in the ice cream machine. To keep any leftovers soft, take the ice cream out of the freezer about 20 minutes before you want to serve it. This will give the ice cream some time to become soft again.<\/p>\n<h3>How do you thicken custard ice cream?<\/h3>\n<p>The key to thick ice cream is to properly cook the custard. When tempering and adding the egg yolks, the custard should be cooked until it sticks to a metal spoon and holds the line when you run your finger through it.<\/p>\n<h3>What goes well with custard ice cream?<\/h3>\n<p>There are lots of <a href=\"https:\/\/www.tasteofhome.com\/collection\/dessert-recipes-with-ice-cream\/\" data-name=\"www.tasteofhome.com\/collection\/dessert-recipes-with-ice-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">desserts made better with ice cream<\/a>. You can also add a scoop of vanilla ice cream to any <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-best-pie-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/our-best-pie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">pie<\/a> for pie a la mode.<\/p>\n<p>If you&#8217;d rather have frozen custard be the star of the show, serve yourself a generous scoop and top it with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/salted-caramel-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/salted-caramel-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade salted caramel sauce<\/a> or hot fudge.<\/p>\n<h3>What if I don&#8217;t have vanilla beans?<\/h3>\n<p>If you can\u2019t find vanilla beans in the grocery store or <a href=\"https:\/\/nielsenmassey.com\/products\/gourmet-vanilla-beans\/\" data-name=\"nielsenmassey.com\/products\/gourmet-vanilla-beans\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">online<\/a>, substitute one vanilla bean with 3 teaspoons of vanilla extract or vanilla bean paste.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We&#8217;ll show you how to make vanilla custard ice cream that is so good, you&#8217;ll fall in love after the first scoop!<\/p>\n","protected":false},"author":7970,"featured_media":2109044,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304523,304173,304328,304288,305487,304338,307040,307033,304515,304180,303966,305003,304988,304408,304368,303887,306209,304059,306222,306848,304438,304347,304442,304348,304268,304450,304558,324623,304016,304388,304005,304398,304150,303883,307609,306238],"categories-v2":[308623,308888,309455,308988,308984,308481,259620,310796,308992,310081,310079,308880,309462,308495,308949,308935,308813,308745,308478,312073,308659,312091,309603,308844,308998,308845,309000,259483,308857,308910,309177,308579,308752,308549,308797,309434,308476,310587,312110],"coauthors":[27409],"recommended_recipes":[{"post_title":"How to Host a Stress-Free Backyard Barbecue","post_link":"\/article\/how-to-host-backyard-barbecue\/","post_image":"\/wp-content\/uploads\/2025\/05\/Backyard-Barbecue_GettyImages-2103931463_MLedit.jpg"},{"post_title":"Vanilla Ice Cream Recipe","post_link":"\/recipes\/homemade-vanilla-ice-cream\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_FT24_4799_EC_0813_2.jpg"},{"post_title":"Best Banana Ice Cream","post_link":"\/recipes\/best-banana-ice-cream\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_TOHD24_38405_KristinaVanni_6.jpg"},{"post_title":"Best Ever Cheesecake","post_link":"\/recipes\/best-ever-cheesecake\/","post_image":"\/wp-content\/uploads\/2024\/10\/Best-Ever-Cheesecake_EXPS_TOHVP24_1089_MF_10_17_1.jpg"},{"post_title":"Blueberry Ice Cream","post_link":"\/recipes\/blueberry-ice-cream\/","post_image":"\/wp-content\/uploads\/2025\/02\/EXPS_TOH_SUM25_23019_DR_01_29_02b.jpg"},{"post_title":"Raspberry Ice Cream","post_link":"\/recipes\/raspberry-ice-cream\/","post_image":"\/wp-content\/uploads\/2025\/03\/Raspberry-Ice-Cream_EXPS_TOHcom25_8883_MD_P2_02_11_6b.jpg"},{"post_title":"Vanilla Ice Cream Cake","post_link":"\/recipes\/ice-cream-birthday-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps170843_SD153321D02_05_2b_WEB.jpg"},{"post_title":"Cheesecake Ice Cream","post_link":"\/recipes\/cream-cheese-ice-cream\/","post_image":"\/wp-content\/uploads\/2025\/03\/Cream-Cheese-Ice-Cream_EXPS_TOHcom25_37247_MD_P2_02_11_11b.jpg"},{"post_title":"Best Vanilla Cake","post_link":"\/recipes\/best-vanilla-cake\/","post_image":"\/wp-content\/uploads\/0001\/01\/Best-Vanilla-Cake_EXPS_TOHAM20_245451_E11_13_19b.jpg"},{"post_title":"Peanut Butter and Jelly Ice Cream","post_link":"\/recipes\/peanut-butter-and-jelly-ice-cream\/","post_image":"\/wp-content\/uploads\/0001\/01\/Peanut-Butter-and-Jelly-Ice-Cream_EXPS_FT19_247042_F_1121_1.jpg"},{"post_title":"Butterfinger Ice Cream","post_link":"\/recipes\/butterfinger-ice-cream\/","post_image":"\/wp-content\/uploads\/2025\/02\/EXPS_TOH_SUM25_45591_DR_01_29_06b.jpg"},{"post_title":"Coffee Ice Cream","post_link":"\/recipes\/coffee-ice-cream\/","post_image":"\/wp-content\/uploads\/2025\/01\/Coffee-Ice-Cream_EXPS_FT21_11965_F_0519_2.jpg"},{"post_title":"Low-Fat Vanilla Ice Cream","post_link":"\/recipes\/low-fat-vanilla-ice-cream\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29549_TH1115463D19B.jpg"},{"post_title":"Best Strawberry Ice Cream","post_link":"\/recipes\/best-strawberry-ice-cream\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps8708_C2640C49B_RMS.jpg"},{"post_title":"Pick of the Pints: The Best Vanilla Ice Cream","post_link":"\/collection\/best-vanilla-ice-cream-brands\/","post_image":"\/wp-content\/uploads\/2023\/05\/TKP-vanilla-ice-cream-test-SQ.png"},{"post_title":"Best Vanilla Buttercream","post_link":"\/recipes\/best-vanilla-buttercream\/","post_image":"\/wp-content\/uploads\/0001\/01\/Best-Vanilla-Buttercream_EXPS_TOHAM20_245452_E11_13_19b.jpg"},{"post_title":"Raspberry Ice Cream Delight","post_link":"\/recipes\/raspberry-ice-cream-delight\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps33194_MT163844D03_16_1b.jpg"},{"post_title":"Delicious Ice Cream Dessert","post_link":"\/recipes\/delicious-ice-cream-dessert\/","post_image":"\/wp-content\/uploads\/2017\/09\/Delicious-Ice-Cream-Dessert_EXPS_BDSMZ17_26682_D03_03_3b.jpg"},{"post_title":"Mint Chocolate Chip Ice Cream","post_link":"\/recipes\/mint-chip-ice-cream\/","post_image":"\/wp-content\/uploads\/2018\/01\/Mint-Chip-Ice-Cream_EXPS_TOHcom24_15301_DR_06_25_18b.jpg"},{"post_title":"Cheesecake Strawberry Ice Cream","post_link":"\/recipes\/cheesecake-strawberry-ice-cream\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23210_TH10524D27C.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/EXPS_TOHJJ21_259930_E02_04_14b.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/best-ever-vanilla-ice-cream\/","name":"Custard Ice Cream","datePublished":"2021-02-18","dateModified":"2024-03-27","prepTime":"PT15M","cookTime":"PT25M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/EXPS_TOHJJ21_259930_E02_04_14b.jpg","height":300,"width":300},"recipeCategory":["Desserts"],"description":"We'll show you how to make vanilla custard ice cream that is so good, you'll fall in love after the first scoop!","recipeIngredient":["2 cups heavy whipping cream","2 cups 2% milk","3\/4 cup sugar","1\/8 teaspoon salt","1 vanilla bean","6 large egg yolks"],"recipeInstructions":[{"@type":"HowToStep","name":"Infuse the cream","text":"To start, place a heavy saucepan over medium heat and stir in the heavy whipping cream, milk, sugar and salt. Then, using a sharp paring knife, cut the vanilla bean in half lengthwise and gently scrape all of the seeds out of the bean. Add the seeds and empty pod into the cream mixture. Stir to dissolve the sugar and cook the cream until bubbles start to form along the side of the saucepan. Test Kitchen Tip: When purchasing vanilla beans, look for pods that are shiny and pliable. Stiff beans are dried out and won\u2019t have as much vanilla flavor.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/TOHJJ21_259930_E02_04_1b-JVedit.jpg?fit=700,467"},{"@type":"HowToStep","name":"Cook","text":"After the vanilla and cream mixture starts to bubble, separate six egg yolks into a small bowl and whisk to break them up. Then, whisking constantly, pour about half a cup of the vanilla and heavy cream mixture into the yolks to temper them. When the yolks are warmed, slowly whisk them into the saucepan and reduce the burner to low. Continue to stir the mixture until it has thickened enough to coat the back of a metal spoon and reaches 180\u00b0F with a food thermometer. This temperature is important because it means the eggs have cooked enough to be food-safe. While stirring, keep an eye out to make sure the custard doesn\u2019t reach a boil. Test Kitchen Tip: Adding some of the hot milk mixture to the eggs tempers them. That means the egg yolks are slowly raised in temperature to prevent them from curdling when they\u2019re added to the rest of the pot.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/Ice-cream-TOHJJ21_259930_E02_04_6b-Jvedit.jpg?fit=700,467"},{"@type":"HowToStep","name":"Cool","text":"Once the custard is up to temperature and thickened, transfer it quickly to a large bowl. Place the bowl in a 13x9-inch pan that\u2019s filled with ice. Let the custard cool in the ice bath for about two minutes, giving it a gentle stir every so often. When the custard has cooled, remove the vanilla bean and cover the bowl with wax paper, pushing it down into the bowl so it touches the surface of the custard. Place your covered bowl in the fridge for a few hours, or overnight, to cool completely. Test Kitchen Tip: This two-step cooling process is important for the ice cream\u2019s texture and flavor. The initial ice bath stops the cooking process so the eggs don\u2019t curdle and the custard doesn\u2019t separate. The fridge cooling gives the vanilla time to imbue the custard with a powerful flavor. Plus, the heavy cream and milk are able to better emulsify for a rich, creamy texture.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/Ice-cream-TOHJJ21_259930_E02_04_9b-JVedit.jpg?fit=700,467"},{"@type":"HowToStep","name":"Churn","text":"After the custard has rested in the fridge, fill your ice cream maker according to the machine's instructions. If there's any remaining vanilla custard ice cream base left, you can keep it in the fridge to churn in the second batch. Test Kitchen Tip: If you don\u2019t have an ice cream machine, no worries! Simply pour the prepared custard in a freezer-safe 13x9, cover and pop it in the fridge for 30 minutes. Then, pull the ice cream out of the freezer and whip it with a hand mixer until smooth. Repeat this freezing and beating process until the ice cream reaches your desired texture.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/Ice-cream-TOHJJ21_259930_E02_04_11b-JVedit.jpg?fit=700,467"},{"@type":"HowToStep","name":"Freeze","text":"You can serve your vanilla custard ice cream right when it\u2019s done churning. The texture will be soft; similar to soft-serve ice cream. If you prefer it to be firmer, transfer your ice cream to a freezer container and let it freeze for at least four hours, or overnight. After freezing, your ice cream will have firmed up and be perfectly scoopable.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/Ice-cream-TOHJJ21_PU5318_E02_03_12b-Jvedit.jpg?fit=700,467"},{"@type":"HowToStep","name":"Serve","text":"Serve your ice cream in a dish or on a fresh waffle cone (which you can make with a waffle cone maker). Top with hot fudge, sprinkles and a maraschino cherry, if desired.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/Ice-cream-TOHJJ21_259930_E02_04_14b-TMB-studio-JVedit.jpg?fit=700,467"}],"recipeYield":"4-1\/2 cups","author":[{"@type":"Person","name":"Caroline Stanko"}],"nutrition":{"@type":"NutritionInformation","calories":" 310 calories","fatContent":"23g fat (14g saturated fat)","cholesterolContent":"188mg cholesterol","sodiumContent":"78mg sodium","carbohydrateContent":"21g carbohydrate (21g sugars","fiberContent":"0 fiber)","proteinContent":"5g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6666665,"reviewCount":6,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"The Best Vanilla Ice Cream with Shannon Norris","description":"Check out this video for how to make The Best Vanilla Ice Cream!","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/LjqQu1Ia\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M3S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/LjqQu1Ia-IFfy1PC6.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Queenlalisa"},"reviewBody":"I added crushed strawberries like suggested in the variations. So Devine!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Stacy936"},"reviewBody":"<p>This is a delicious recipe. The consistency is smooth and creamy. I added a drop of vanilla extract. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lisa7953"},"reviewBody":"Eggs, vanilla beans, you have me!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Remidee"},"reviewBody":"<p>there is way to many steps.  but it is good<\/p><p><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedDucky"},"reviewBody":"this is so good cant stop eating it!!!!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"The Best Vanilla Ice Cream with Shannon Norris","description":"Check out this video for how to make The Best Vanilla Ice Cream!","url":"https:\/\/cdn.jwplayer.com\/videos\/LjqQu1Ia-IFfy1PC6.mp4","duration":"3m20s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/cmdk1i310hpf654be282bd8h66gd2u57.jpg","advertising":"","jw_id":"LjqQu1Ia","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/LjqQu1Ia-IFfy1PC6.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/LjqQu1Ia\/poster.jpg?width=720","jw_publish_date":""},"rms_legacy_id":"259930","romance_copy_dek":"We'll show you how to make vanilla custard ice cream that is so good, you'll fall in love after the first scoop!","enhanced_recipe_title":"Best Ever Vanilla Ice Cream","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups heavy whipping cream","IngredientText":"2 cups heavy whipping cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups 2% milk","IngredientText":"2 cups 2% milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup sugar","IngredientText":"3\/4 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon salt","IngredientText":"1\/8 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 vanilla bean","IngredientText":"1 vanilla bean"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 large egg yolks","IngredientText":"6 large egg yolks"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/EXPS_TOHJJ21_259930_E02_04_14b.jpg","RecipeId":259930,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Best Ever Vanilla Ice Cream Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"41947\" ol-id=\"T073UGO\"]","RecipeAttachmentFileName":"EXPS_TOHJJ21_259930_E02_04_14b.jpg","ContributorId":null,"Firstname":"Peggy","Lastname":"Woodward","City":"Shullsburg","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. + chilling Process: 25 min.\/batch + freezing","MinimumServingQuantity":9,"MaximumServingQuantity":9,"Yield":"4-1\/2 cups.","DigitalTitle":"Best Ever Vanilla Ice Cream","SubmittedTitle":"Thomas Jefferson Vanilla Ice Cream","RecipeTypeId":1,"AverageRating":4.67,"WebPublishedDate":"2\/18\/2021 7:45:50 AM","ContestPlacementId":null,"FbImage":"FB_TOHJJ21_259930_E02_04_13b.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":25,"TotalTimeInMinutes":40,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Best Ever Vanilla Ice Cream","OriginalSourceProject":"Best Ever Vanilla Ice Cream","ContestPlacement":"","Trailer":"<h2>Best Ever Vanilla Custard Ice Cream Tips<\/h2><h3>Can I make this without an ice cream maker?<\/h3>Yes, after chilling the custard overnight, pour into a frozen 13x9-in. dish. Cover and freeze for 30 minutes. Beat with a hand mixer until smooth; return to the freezer. Repeat the process, beating every 30 minutes or until desired consistency.<h3>What other variations can I make?<\/h3><ul><li><b>Cookies &amp; Cream Ice Cream:<\/b> After freezing in an ice cream freezer, layer 1 cup crushed Oreo cookies with ice cream in a freezer container; freeze until firm.<\/li><li><b>Chocolate Ice Cream: <\/b>Melt 2 cups semisweet chocolate; cool to room temperature. Whisk melted chocolate into egg yolks before whisking a small amount of hot cream mixture into yolks. Proceed with recipe as directed.<\/li><li><b>Strawberry Ice Cream: <\/b>In a small bowl, crush 2 cups sliced fresh strawberries with 1\/4 cup sugar. Stir into cooked custard as it cools in a pan of ice water. Proceed with recipe as directed.<\/li><\/ul>","Metadescription":null,"DigitalHeadnotes":"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","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Best Vanilla Custard Recipe","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"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. ","SequenceNo":1},{"Direction":"   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\u00b0, stirring constantly. Do not allow to boil. Immediately transfer the mixture to a bowl. ","SequenceNo":2},{"Direction":"   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.","SequenceNo":3},{"Direction":"   Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer\u2019s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. 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Cover and freeze for 30 minutes. Beat with a hand mixer until smooth; return to the freezer. Repeat the process, beating every 30 minutes or until desired consistency.<h3>What other variations can I make?<\/h3><ul><li><b>Cookies &amp; Cream Ice Cream:<\/b> After freezing in an ice cream freezer, layer 1 cup crushed Oreo cookies with ice cream in a freezer container; freeze until firm.<\/li><li><b>Chocolate Ice Cream: <\/b>Melt 2 cups semisweet chocolate; cool to room temperature. Whisk melted chocolate into egg yolks before whisking a small amount of hot cream mixture into yolks. Proceed with recipe as directed.<\/li><li><b>Strawberry Ice Cream: <\/b>In a small bowl, crush 2 cups sliced fresh strawberries with 1\/4 cup sugar. Stir into cooked custard as it cools in a pan of ice water. Proceed with recipe as directed.<\/li><\/ul>"}]},"breadcrumb":[{"term_id":312073,"name":"Ice Cream &amp; Frozen Treats","slug":"ice-cream-frozen-treats","term_group":0,"term_taxonomy_id":312008,"taxonomy":"categories-v2","description":"When you need to cool down, our frozen dessert recipes will do the trick. Treat yourself to homemade ice cream, ice pops, icebox pie and more.","parent":310796,"count":988,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/ice-cream-frozen-treats\/"},{"term_id":312091,"name":"Ice Cream Recipes","slug":"ice-cream-recipes","term_group":0,"term_taxonomy_id":312026,"taxonomy":"categories-v2","description":"Looking for ice cream recipes? 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