Vanilla Frozen Custard
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!
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
Nutrition
Serving: 1scoop (1/2 cup)Calories: 316kcalCarbohydrates: 16gProtein: 4gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 151mgSodium: 111mgPotassium: 106mgSugar: 16gVitamin A: 1079IUVitamin C: 1mgCalcium: 81mgIron: 0.3mg
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