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Homemade Ice Cream - Vanilla Custard Recipe

recipetips.com - Homemade ice cream made with a vanilla custard base will provide you with a rich and creamy, flavorful treat that everyone is sure to enjoy.
Anonymous
Rating of 5 out of 5.0 stars
bberg's Review:
"We make ice cream every once in a while for the grandkids but I had never made it with custard base...."
Ingredients
  • 2 cups milk (whole, 2%, or 1%)
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 6 egg yolks, beaten
  • 2 tablespoons vanilla extract
  • 4 cups chilled whipping cream
Prep Time
6 or more hours
Cook Time
20 minutes
Total Time
6 or more hours
Directions
  • Scald milk in a double boiler or heavy saucepan. (Scald by simmering the milk over medium heat until the milk reaches approximately 175° F. Then remove from the heat.)
  • Combine sugar, salt, and egg yolks in a separate bowl and whip them together with a wire whisk or a hand mixer until the mixture thickens enough to leave a trailing on the surface, approximately 3 minutes.
  • Gradually add the scalded milk to the thickened egg mixture. Beat on low or whisk while slowly pouring in 3/4 to 1 cup of milk at a time. Do not over beat; beat just until the milk is evenly mixed into the egg mixture.
  • Once all the milk has been added into the egg mixture, pour the combined ingredients back into the double boiler or saucepan. Cook over medium-low heat until the mixture almost reaches boiling point, approximately 180° F. Stir constantly and do not allow mixture to boil (boiling may cause it to curdle).
  • When the custard has thickened properly, remove it from the heat and allow it to cool before placing it in the refrigerator to chill. Pour the custard into a glass bowl and cover the surface with plastic wrap to prevent a film from forming on the surface.
  • After the custard has cooled, place it in the refrigerator for at least 4 hours, but ideally for 24 hours. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.
  • After the mixture has chilled in the refrigerator, stir in the cream and vanilla. Stir just until mixture is well combined. The ice cream is now ready for the freezing process.
  • Follow the ice cream maker's instruction manual for the freezing process.
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Anonymous
Rating of 5 out of 5.0 stars
bberg's Review:
"We make ice cream every once in a while for the grandkids but I had never made it with custard base. We tried this recipe this last weekend and it was great. It didn't take long before they had it all ate up."
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Cooking Tips & Advice
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Glossary Terms
Although this utensil for producing home-made ice cream has changed significantly over the years, many still use the older methods with a hand churn attached to a wooden paddle placed within a wooden or metal container.
An Italian ice cream dessert. The dessert consists of a layer of ice cream topped with a sweetened whipped cream flavored with rum.
A pastry that serves as an edible container for ice cream and various ice cream types of dessert. The cone is typically a semi-hard to stiff, waffle-textured creation that can range in taste from sweet to bland.
A kitchen utensil that is made to form ice cream into a slightly rounded or a well-rounded ball shape as the ice cream is taken from the container and placed into a cone, a bowl or onto a dessert.
A popular dessert made with cream, sugar, and various flavorings that are blended together, infused with air, and frozen.
A traditional small block of frozen water that is used to keep beverages and foods cool while they are being stored, prepared, served, and consumed.
Somewhat similar to a light seafood bisque, this type of soup is creamy and shrimp flavored. Made with cream or milk, water, cooked shrimp, sauterne wine, spices, and flavoring, Cream of Shrimp Soup provides a food item that can be served for lunch as a side dish to accompany sandwiches.
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