This classic vanilla frozen custard is smooth, creamy and rich. This recipe uses simple ingredients and the frozen custard will keep in your freezer for months!
Vanilla Frozen Custard
What’s the difference between frozen custard and ice cream? Frozen custard and ice cream contain some of the same ingredients like milk, heavy cream and sugar. The difference is that ice cream usually contains no eggs, while frozen custard contains eggs (usually just the egg yolk). Here in the U.S., the FDA actually requires eggs to be used as an ingredient for it to be legally be called frozen custard. Many recipes for frozen custard start with cooking the custard mixture on the stovetop first and then it is mixed with milk or heavy cream before it is churned.
Frozen custard is said to have originated on the East Coast, but became a Midwestern staple after its debut at the 1933 Chicago World Fair. The Midwestern city of Milwaukee, Wisconsin has even been named the frozen custard capital of the world. There are so many frozen custard shops across the Midwest from larger chains to small local shops – you can seem to easily find this creamy frozen treat anywhere in this region.
How to Make this Recipe
This classic frozen vanilla custard recipe uses the simple ingredients of egg yolks, sugar, vanilla extract, salt, milk and heavy cream. This recipe does require the use of an ice cream maker. It yields 1 quart, although you can easily double the recipe to make 2 quarts if you have a 2 quart ice cream maker. To start this recipe, the custard mixture of egg yolks, sugar, milk, salt and vanilla extract is first cooked on the stovetop until thick and then is combined with heavy cream. This mixture is chilled overnight before it is placed in the ice cream maker to be churned. Use a high quality vanilla extract or vanilla bean paste for this recipe – no imitation! This really does make a difference in the vanilla taste of the custard. See additional tips below for making this recipe and for how to store this frozen vanilla custard.
Tips for Vanilla Frozen Custard
- You can easily double this recipe for make 2 quarts of frozen custard
- Use a high quality vanilla extract or vanilla bean paste for this recipe
- You can add in any mix-ins after it is churned before freezing (chocolate pieces, candy, cookies etc.)
- Keep frozen up to 3 months in an airtight container; to prevent freezer burn, do not allow air to get to the custard
- Plan ahead: the custard mixture needs to be refrigerated overnight before churning
- Don’t forget to freeze your bowl insert for your ice cream maker – I store mine in the freezer!
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Vanilla Frozen Custard
Equipment
- medium sized saucepan
- ice cream maker
- large mixing bowl
- fine mesh strainer
Ingredients
- 3 egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup half and half or milk *if using milk, use 2% or whole milk
- 2 cups heavy whipping cream
- 1 Tablespoon pure vanilla extract or vanilla bean paste
Instructions
- In a medium sized saucepan, combine the 3 egg yolks with the 1/2 cup granulated sugar and 1/4 teaspoon salt. Slowly whisk in the 1 cup half and half or milk.
- Whisking constantly, bring the mixture to a gentle boil. Once it reaches a gentle boil, remove from heat and stir in the 1 Tablespoon pure vanilla extract or vanilla bean paste.
- Pour the mixture through a fine mesh strainer to remove any lumps and into a large mixing bowl. Whisk in the 2 cups heavy whipping cream. Chill the entire mixture overnight or 24 hours.
- Churn in an ice cream maker; follow the manufacturer's instructions on the ice cream maker for directions. Once churned, freeze custard in an airtight container.
Notes
- You can easily double this recipe for make 2 quarts of frozen custard
- Use a high quality vanilla extract or vanilla bean paste for this recipe
- You can add in any mix-ins after it is churned before freezing (chocolate pieces, candy, cookies etc.)
- Keep frozen up to 3 months in an airtight container; to prevent freezer burn, do not allow air to get to the custard