Vanilla Ice Cream (Frozen Custard Really) – a delicious recipe with egg yolks, egg, sugar, heavy cream, milk, vanilla beans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk together the eggs and sugar in a large Stainless Steel or glass bowl.
2
Place the bowl over a large 3 or 4 quart saucepan filled with simmering water.
3
With the heat on low, whisk the mixture continuously until you can form ribbons.
4
This is where you can lift the whisk out of the mixture, write your name and it doesnt disappear for about 5 to 10 seconds.
5
This can take as long as 30 minutes.
6
Whisk in the cream and milk.
7
Split and scrape the vanilla beans into the mixture.
8
Put the vanilla beans in there too.
9
Stir often with the whisk until the mixture can coat a spoon with only a slow drip.
10
It will be about the consistency of vegetable oil.
11
Remove the custard from the stove, strain it into a bowl and chill for at least two hours or over night.
12
When chilled, remove the custard from the refrigerator and freeze following your ice cream machines direction.
903
kcal
Calories
53
g
Fat
76
g
Carbs
34
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: 6 egg yolks, 1 egg, 1 cup sugar, 1 ½ cups heavy cream, and more.
Yes, Vanilla Ice Cream (Frozen Custard Really) 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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