Homemade Vanilla Ice Cream (Custard Style)
🕒 Prep Time: 20 min
🕒 Chill Time: 4–8 hours
🕒 Churn Time: 20–25 min
🍨 Yields: About 1 quart (4 cups)
Ingredients
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2 cups heavy cream
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1 cup whole milk
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3/4 cup granulated sugar
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1 tablespoon pure vanilla extract (or 1 vanilla bean, split and scraped)
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5 large egg yolks
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Pinch of salt
Instructions
1. Make the Custard Base
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In a saucepan, heat the milk, cream, and half the sugar over medium heat until warm (not boiling).
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In a bowl, whisk egg yolks, the rest of the sugar, and a pinch of salt until pale.
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Gradually temper the yolk mixture by slowly whisking in some of the hot cream mixture.
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Pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula until it thickens slightly and coats the back of the spoon (about 170–175°F or 77–80°C).
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Do not boil.
2. Strain & Chill
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Remove from heat, stir in vanilla extract.
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Strain the custard through a fine mesh sieve into a clean bowl.
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Cover and refrigerate for at least 4 hours or overnight until very cold.
3. Churn
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Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
4. Freeze
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Transfer to an airtight container and freeze for at least 2–4 hours until firm.
Serving Ideas
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Serve with warm brownies or pie
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Top with chocolate syrup, caramel, or fresh berries
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Sandwich between cookies for ice cream sandwiches
Would you like a no-churn version or a vegan/dairy-free option too?