Vanilla Custard Ice Cream

"Always a favorite, this version is elegant and creamy."
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by BLUE ROSE photo by BLUE ROSE
photo by BLUE ROSE photo by BLUE ROSE
Ready In:
30mins
Ingredients:
6
Yields:
1 Quart
Serves:
8
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ingredients

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directions

  • 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.
  • 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.
  • Pour egg mixture back into pan and continue to cook over low heat, stirring constantly, until it starts to thicken and reaches 160°F (use a thermometer to measure), about 10-12 minutes.
  • Place the pan in a sink or basin full of ice water to cool down, continuing to stir.
  • When custard is just barely warm, stir in the cream and vanilla.
  • Refrigerate mixture until ready to use.
  • Just prior to making, pour through strainer into the ice cream maker and follow your appliances instructions for operating.
  • Note: Due to differences in operating times on various machines, that is not included in the prep time.

Questions & Replies

  1. Making this right now but is it 160 degrees Fahrenheit or Celsius, please?
     
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Reviews

  1. DISCLAIMER: I totally misread this recipe, which I confused with one for vanilla custard pudding, but the overall flavour was so delicious and it was so easy to prepare that it deserves a good review. I adapted this to make a sugar free custard for my hypoglycaemic husband, and, despite my error, it turned out really well! I replaced the sugar with 1.5x Splenda, added a dash of nutmeg and replaced about 1/3-1/2 of the milk with cream (just because I had some and it needed using up, which probably helped), and it worked very well. I also threw in a bit more cornstarch because I thought I had over stirred it. The end result was a light, creamy custard that was half eaten before it had even had a chance to finish cooling. Using the whole egg is also a bonus; my other half is happy to eat the extra protein and I am just happy to not be left with extra egg whites. I can always turn them into sugar free meringues but I tend to forget them...
     
  2. Amazingly creamy and delish! I couldn't stop "taste testing" out of the ice cream maker!! This was exactly the flavor I was looking for. I followed the recipe exactly and chilled over night. Forgot to strain it when pouring into the ice cream maker, but it didn't need to be. Was delish and kept its softness even after frozen for a few days. But was definitely the tastiest right out of the maker! Can't wait to make this again!
     
  3. I give this a 5-star rating for flavor and texture right out of the ice cream maker. It is delicious. Wish I had a piece of chocolate cake or some apple crisp to go with it now. This is a keeper.
     
  4. I have tried numerous custard recipes, and this one exceeds them all. I like it because it's traditional - no flour, evaporated milk, etc. It was creamy and delicious. I doubled the recipe and still it only half filled our 2 qt ice cream freezer. I didnt think it needed to be strained, and it was very smooth. Whole milk worked great.
     
  5. I'm not going to give a star value because I think this recipe turned out the way it was supposed to. I was really looking for a different flavor and I thought this was too eggy. I think I had McDonald's soft serve in mind :) Thanks for the recipe, but I'll keep searching for the "right" one for me.
     
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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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