This Easy Homemade Custard Ice Cream is super creamy and smooth, thanks to the rich custard base made from eggs, cream, and sugar. No ice cream maker? No problem!
I love making this ice cream on hot days. It’s like a cool hug in a cone! Just mix, freeze, and scoop—easy peazy! You can add your favorite treats to make it even more fun!
Key Ingredients & Substitutions
Heavy Cream: This adds richness to your ice cream, making it creamy. If you’re looking for a lighter option, you can use half-and-half, but the texture won’t be as rich.
Whole Milk: Full cream gives a creamier texture. You could substitute it with almond milk or oat milk for a dairy-free option, but your ice cream might be a bit icier.
Granulated Sugar: This sweetens the mix. If you want a healthier option, try honey or maple syrup—they’ll alter the flavor slightly but can work well!
Egg Yolks: They help create a custard base that is smooth. If you’re looking for an eggless version, you can use cornstarch as a thickener. Use 1 tablespoon mixed with a little milk at the start.
Vanilla Extract: For a strong vanilla flavor! If you prefer, you can use the seeds from a vanilla bean instead, which adds specks of flavor and looks nice.
How Do I Prevent My Custard from Curdling?
Preventing curdled custard is all about controlling the heat and the mixing process. Here’s how you can do it:
- Keep the heat low when cooking the custard. It’s better to take your time and not rush this step.
- Always whisk the egg yolks while adding the hot cream slowly. This warms up the eggs gradually.
- Use a thermometer to watch the temperature closely—170-175°F is the sweet spot.
- Strain the mixture after cooking. This catches any bits that might have curdled, ensuring a smooth finish.
With these tips, you’ll enjoy a perfectly smooth and creamy custard ice cream every time! Happy freezing!
Easy Homemade Custard Ice Cream
Ingredients You’ll Need:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe requires about 20 minutes of active preparation time, plus 4 hours to chill the custard in the fridge and an additional 4 hours to freeze the ice cream. So, plan for about 8 hours total, mostly hands-off time!
Step-by-Step Instructions:
1. Heat the Cream and Milk:
In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (about 3/8 cup). Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling. You want it warm enough to mix with the eggs without cooking them!
2. Prepare the Egg Mixture:
In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and slightly thickened. This helps the eggs blend well into the creamy mix.
3. Temper the Egg Yolks:
Slowly pour about half a cup of the hot cream mixture into the egg yolks while whisking continuously. This step is important as it gradually warms the eggs, preventing them from scrambling.
4. Combine Mixtures:
Once the egg mixture is warmed, pour it back into the saucepan with the remaining hot cream mixture. Stir to combine everything together.
5. Cook the Custard:
Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and coats the back of the spoon. This usually happens around 170-175°F (77-80°C). Be careful not to let it boil, as that will curdle the eggs!
6. Add Flavor:
Once thickened, remove the custard from heat and stir in the vanilla extract and a pinch of salt. These give your ice cream a delicious flavor.
7. Strain the Custard:
Strain the custard through a fine-mesh sieve into a clean bowl to catch any bits of cooked egg. This ensures a silky smooth ice cream.
8. Chill the Custard:
Let the custard cool to room temperature. Then, cover it and refrigerate for at least 4 hours, or overnight, until it’s thoroughly chilled. This is key for the best texture in your ice cream!
9. Churn the Ice Cream:
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
10. Freeze the Ice Cream:
Transfer the ice cream to a freezer-safe container, seal it well, and freeze for at least 4 hours, or until firm. This will let the flavors meld well and firm up.
11. Serve and Enjoy:
When you’re ready to enjoy your treat, scoop out the creamy homemade custard ice cream and serve! You can enjoy it plain or add toppings like sprinkles, chocolate syrup, or fresh fruit.
Enjoy your smooth, rich, and velvety homemade custard ice cream!
FAQ for Easy Homemade Custard Ice Cream
Can I Make This Recipe Without an Ice Cream Maker?
Absolutely! If you don’t have an ice cream maker, you can pour the chilled custard into a shallow dish and freeze it. Every 30-60 minutes, stir the mixture with a fork to break up ice crystals until it reaches a smooth consistency. This may take 4-5 hours.
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It will keep well for up to 2 weeks. Just allow it to soften at room temperature for a few minutes before scooping for easy serving!
Can I Use Different Flavors or Add-Ins?
Absolutely! You can infuse the cream with flavors like mint or coffee by steeping them in the heated cream. For add-ins, consider chocolate chips, nuts, or fruit—just fold them in during the last few minutes of churning!
What Should I Do If My Custard is Too Thin?
If your custard seems too thin after cooking, don’t worry! Just continue cooking it gently over low heat until it thickens and coats the back of a spoon. Make sure to stir constantly to avoid curdling.
