This Easy Homemade Custard Ice Cream is creamy and rich, perfect for a hot day! With just a few simple ingredients like eggs, sugar, and cream, you can whip up a delightful treat.
Making this ice cream is so fun and easy! I love how I can customize it with my favorite flavors. Plus, the smell of it churning just makes me smile! 🍦
Key Ingredients & Substitutions
Whole Milk: This is essential for that creamy texture. If you’re looking for a lighter option, you can use 2% milk, but it won’t be as rich. Almond or oat milk can work too for a dairy-free version!
Heavy Cream: This adds richness to the ice cream. For a lighter version, you can use half-and-half, although the texture will be less creamy. Light coconut cream is a great substitute for a tropical twist.
Granulated Sugar: This sweetens the custard. Brown sugar can be used for a hint of molasses flavor. For healthier options, try coconut sugar or a sugar substitute, but results may vary in texture.
Egg Yolks: They help create a rich custard base. If you want a big batch and don’t want to waste the whites, consider using extra yolks or commercial powdered egg yolks as a shortcut.
Vanilla Extract: This adds a lovely depth of flavor. Feel free to use vanilla bean paste for more flavor intensity, or even experiment with almond or mint extract for a unique spin on the classic.
How Do You Achieve the Perfect Custard Consistency?
Getting that perfect custard texture is key for a smooth ice cream. Here’s how to nail it:
- Start by heating the milk and cream gently — keep an eye on it, so it just starts to steam without boiling.
- When mixing the eggs and sugar, whisk until it’s pale; this helps incorporate air and creates a lighter texture.
- When you temper the egg yolks, it’s crucial to pour in the hot mixture slowly while whisking to avoid scrambling the eggs.
- Cook on low heat! Using a wooden spoon or spatula, stir constantly. When it coats the back of the spoon, it’s ready.
- Strain through a sieve to catch any cooked bits — this step ensures a silky custard.
Patience is key! Chill the mixture thoroughly — if it’s warm, it can lead to icy ice cream. Enjoy the process; it’s all about making delicious memories!
Easy Homemade Custard Ice Cream
Ingredients You’ll Need:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious homemade custard ice cream takes about 20 minutes of active prep time. You’ll also need to chill the custard for at least 4 hours and freeze the ice cream for about 2 hours after churning. So, plan on around 6.5 hours total, including chilling and freezing time!
Step-by-Step Instructions:
1. Heat the Milk and Cream:
In a medium saucepan, combine the whole milk and heavy cream. Heat it over medium heat until you see steam rising, but don’t let it boil. Keep stirring gently to ensure it heats evenly.
2. Whisk the Egg Yolks:
In a mixing bowl, crack the 5 large egg yolks and add the granulated sugar and pinch of salt. Whisk these together until the mixture is pale and slightly thickened. This will help create a rich base for your ice cream!
3. Temper the Eggs:
To ensure your eggs don’t scramble, pour about half of the hot milk mixture into the egg yolks slowly while whisking constantly. This process, called tempering, helps the eggs gradually adjust to the heat.
4. Combine and Cook:
Now, pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook this mixture over low heat, stirring constantly with a wooden spoon or heatproof spatula. Keep cooking until the custard thickens enough to coat the back of the spoon (it should reach about 170°F or 77°C). Avoid boiling!
5. Add Vanilla and Strain:
Remove the saucepan from heat and stir in the teaspoon of vanilla extract. Then, pour the custard through a fine mesh sieve into a clean bowl. This step helps to filter out any cooked egg bits, ensuring a silky smooth ice cream.
6. Chill the Custard:
Let the custard cool to room temperature, then cover it and place it in the fridge for at least 4 hours. This cooling time is crucial for the best texture in your ice cream!
7. Churn the Ice Cream:
After it’s chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions. It should achieve a soft-serve consistency. If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until creamy.
8. Freeze Until Firm:
Transfer the churned ice cream into a container, cover it, and freeze for at least 2 hours until it’s firm. This step helps it achieve that perfect scoopable texture.
9. Scoop and Enjoy:
Once it’s firm, scoop out your creamy, smooth homemade custard ice cream into bowls or cones. Enjoy it plain or add your favorite toppings—like chocolate syrup, fresh fruit, or sprinkles!
There you have it! You’ve made Easy Homemade Custard Ice Cream. Enjoy every delicious bite! 🍦
FAQ for Easy Homemade Custard Ice Cream
Can I Use Low-Fat Milk Instead of Whole Milk?
While you can use low-fat milk, it will result in a less creamy texture compared to whole milk. For the best results, stick with whole milk or try a combination of whole and low-fat milk if you’re looking to lighten it up a bit.
What If I Don’t Have an Ice Cream Maker?
No problem! You can make this ice cream without an ice cream maker. After chilling the custard, pour it into a shallow dish and freeze it. Stir the mixture every 30 minutes until it reaches a creamy consistency. This can take a bit longer, but it works well!
How to Store Leftover Ice Cream?
Store any leftovers in an airtight container in the freezer. Properly sealed, it will last for about 2 weeks. Just be aware that it may harden more than store-bought ice cream, so let it sit at room temperature for a few minutes before scooping!
Can I Add Mix-Ins to This Ice Cream?
Absolutely! You can add mix-ins like chocolate chips, nuts, or fruit. Just fold them in gently after churning and before transferring the ice cream to your container. About 1 cup of mix-ins is a good amount!
