Frozen Vanilla Custard Ice Cream – a delicious recipe with egg yolks, milk, sugar, honey, salt, light cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a heavy saucepan, whisk together the egg yolks, milk, sugar, honey and salt.
2
Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and the temperature reaches at least 160 degrees F., about 20 minutes.
3
Strain through a fine sieve into a bowl sitting in an ice bath to cool quickly, stirring for 3 minutes.
4
Cover and refrigerate until mixture is thoroughly chilled, at least 1 hour.
5
When ready to freeze, pour chilled custard mixture, cream and vanilla through the top fill hole of ice cream maker and freeze according to manufacturer's directions, adding in any extras during the last 5 to 10 minutes of freezing.
6
Transfer to airtight container and freeze until firm.
527
kcal
Calories
37
g
Fat
37
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 each egg yolks extra large, 1 1/4 cups milk, 2% or whole milk, 1/2 cup sugar white granulated, 1 1/2 tablespoons honey, and more.
Yes, Frozen Vanilla Custard Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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