Silky Vanilla Ice Cream (Custard) – a delicious recipe with sugar, corn syrup, salt, milk, heavy cream, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium sized saucepan, add milk, sugar, cream, corn syrup and salt.
2
Cook over medium heat to 175 (use a candy thermometer if you have one) or until steaming but not boiling.
3
Whisk 3 eggs in a bowl and ladle in cream mixture one scoop at a time, whisking all the time, until about 2 cups of mixture is in the eggs. This is called tempering.
4
Pour egg mixture back into saucepan and cook to 180, or for about 2 minutes until slightly thick. Again, don't allow mixture to boil.
5
Remove from heat. Add vanilla extract.
6
Pour into bowl through a fine sieve to remove any egg solids.
7
Allow to cool. Cover and place in refrigerator for at least 4 hours before churning.
8
Follow manufacturer's instructions for churning and freezing ice cream! ENJOY!
789
kcal
Calories
55
g
Fat
56
g
Carbs
18
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 7 ingredients. The key ingredients include: 3/4 cup sugar, 1/2 cup corn syrup, 1/8 teaspoon salt, 2 1/2 cups milk, and more.
Yes, Silky Vanilla Ice Cream (Custard) 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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