Custard Style Vanilla Ice Cream
This homemade vanilla ice cream uses a custard base for rich flavor and a smooth, churned texture. Choose vanilla extract, bean paste, or a whole vanilla bean. A vanilla bean or paste adds a more complex flavor and those signature flecks. This recipe makes 1 quart.
Servings: 8 servings
Ingredients
- 1 ½ cups whole milk
- ⅔ cup granulated sugar
- 2 tablespoons light corn syrup or honey
- ¼ teaspoon salt
- 4 egg yolks
- 1 ½ cups heavy cream
- 2 teaspoons vanilla extract or vanilla bean paste, or a whole vanilla bean
Instructions
- Pour the milk, sugar, corn syrup (or honey), and salt into a medium saucepan. Cook over medium heat, stirring frequently, until the mixture is hot and just beginning to simmer, don’t let it boil. This dissolves the sugar and warms the base for the eggs. If you're using a whole vanilla bean, see the notes.
- In a separate medium bowl, whisk the egg yolks until smooth. While whisking constantly, slowly pour about ½ cup of the hot milk mixture into the yolks to temper them. This step prevents scrambling the eggs when they hit the heat.
- Slowly pour the tempered egg mixture back into the saucepan, whisking constantly. Reduce the heat to medium-low and cook, stirring continuously with a rubber spatula or wooden spoon, for about 5 to 8 minutes. The custard is ready when it thickens enough to coat the back of a spoon (about 180°F if you’re using a thermometer). Avoid boiling. Keep the heat moderate and stir constantly to prevent curdling.
- Pour the custard through a fine-mesh strainer into a clean bowl to catch any bits of cooked egg.
- Stir in the heavy cream and vanilla extract or vanilla bean paste. Cover and refrigerate for at least 4 hours until thoroughly chilled. Chilling the base helps prevent ice crystals and gives you a smoother ice cream.
- Pour the cold mixture into your ice cream maker and churn according to the manufacturer’s instructions. It should reach the texture of soft-serve.
- Transfer the churned ice cream to a freezer-safe container (a loaf pan works great) and press a piece of parchment or wax paper directly against the surface. Freeze for at least 4 hours to firm up.
Notes
About the corn syrup: It’s optional, but a small amount helps prevent ice crystals and makes the texture smoother and creamier. Honey works too, though it’ll add its own flavor.
No thermometer? No problem. If it coats the back of a spoon and leaves a trail when you run your finger through it, you’re good to go.
Vanilla extract, paste, or bean? You can swap the vanilla extract for 2 teaspoons of vanilla bean paste for those pretty flecks. Optionally, use 1 whole vanilla bean split lengthwise. Scrape out the seeds, and simmer both seeds and pod with the milk mixture.
About the egg yolks: This recipe uses 4 yolks for a balanced custard, but it's pretty forgiving. Use 3 if you're running low, or bump it up to 5 or even 6 yolks for a richer, silkier custard style ice cream (especially if you’ve got extras to use up).
Prep ahead: The custard base can be refrigerated (covered) for up to 2 days before churning.
Freeze: Store churned ice cream in an airtight container with parchment or wax paper pressed on top. Use within 2 weeks for best texture.
Nutrition
Serving: 1 serving | Calories: 291kcal | Carbohydrates: 25g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 153mg | Sodium: 110mg | Potassium: 123mg | Sugar: 25g | Vitamin A: 860IU | Vitamin C: 0.3mg | Calcium: 98mg | Iron: 0.3mg
