Vanilla Custard Ice Cream – a delicious recipe with milk, sugar, salt, egg yolks, heavy cream, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place milk in a small pan and heat over low heat until bubbles form, and milk becomes hot; add sugar and salt, stirring to dissolve.
2
Remove from heat and add 1-2 tbsp of the hot milk to the egg yolks, mixing well; add more milk to eggs and bring it up to temperature.
3
Pour egg mixture back into pan and continue to cook over low heat, stirring constantly, until it starts to thicken and reaches 160 degrees (use a thermometer to measure), about 10-12 minutes.
4
Place the pan in a sink or basin full of ice water to cool down, continuing to stir.
5
When custard is just barely warm, stir in the cream and vanilla.
6
Refrigerate mixture until ready to use.
7
Just prior to making, pour through strainer into the ice cream maker and follow your appliances instructions for operating.
8
Note: Due to differences in operating times on various machines, that is not included in the prep time.
623
kcal
Calories
50
g
Fat
32
g
Carbs
11
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 6 ingredients. The key ingredients include: 1 cup whole milk, ½ cup sugar, 1 dash salt, 2 egg yolks, lightly beaten, and more.
Yes, 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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