Prep 5 mins
Cook 25 mins
Always a favorite, this version is elegant and creamy.
Make and share this Vanilla Custard Ice Cream recipe from Food.com.
- 1 cup whole milk
- 1⁄2 cup sugar
- 1 dash salt
- 2 egg yolks, lightly beaten
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- Place milk in a small pan and heat over low heat until bubbles form, and milk becomes hot; add sugar and salt, stirring to dissolve.
- Remove from heat and add 1-2 tbsp of the hot milk to the egg yolks, mixing well; add more milk to eggs and bring it up to temperature.
- Pour egg mixture back into pan and continue to cook over low heat, stirring constantly, until it starts to thicken and reaches 160 degrees (use a thermometer to measure), about 10-12 minutes.
- Place the pan in a sink or basin full of ice water to cool down, continuing to stir.
- When custard is just barely warm, stir in the cream and vanilla.
- Refrigerate mixture until ready to use.
- Just prior to making, pour through strainer into the ice cream maker and follow your appliances instructions for operating.
- Note: Due to differences in operating times on various machines, that is not included in the prep time.
Amazingly creamy and delish! I couldn't stop "taste testing" out of the ice cream maker!! This was exactly the flavor I was looking for. I followed the recipe exactly and chilled over night. Forgot to strain it when pouring into the ice cream maker, but it didn't need to be. Was delish and kept its softness even after frozen for a few days. But was definitely the tastiest right out of the maker! Can't wait to make this again!
I give this a 5-star rating for flavor and texture right out of the ice cream maker. It is delicious. Wish I had a piece of chocolate cake or some apple crisp to go with it now. This is a keeper.
I have tried numerous custard recipes, and this one exceeds them all. I like it because it's traditional - no flour, evaporated milk, etc. It was creamy and delicious. I doubled the recipe and still it only half filled our 2 qt ice cream freezer. I didnt think it needed to be strained, and it was very smooth. Whole milk worked great.