This Easy Homemade Custard Ice Cream is super creamy and delicious. With just a few simple ingredients like eggs, sugar, and milk, you can whip up a treat!
Making it is so fun, and who doesn’t love a scoop of fresh ice cream on a hot day? I usually top mine with some chocolate sauce—yum!
What I love most is how creamy it gets! You just mix, chill, and churn—easy peasy! Perfect for sharing with friends… or enjoying all by yourself. 😉
Key Ingredients & Substitutions
Whole Milk: This adds creaminess to the ice cream. If you need a lower-fat version, you can use 2% milk instead. Just remember, the texture won’t be as rich!
Heavy Cream: For the best texture, heavy cream is a must. If you’re looking for a lighter option, you can substitute it with half-and-half, but the ice cream will be less creamy.
Egg Yolks: These are essential for a rich custard base. If you’re avoiding eggs, consider using a commercial egg substitute or a thickener like cornstarch (mixed with some milk) for texture.
Sugar: The recipe calls for granulated sugar, but feel free to use brown sugar or coconut sugar for a hint of caramel flavor!
Vanilla Extract: Pure vanilla provides the best flavor. If you don’t have any, vanilla bean paste or a vanilla pod works too. Save the pod for a future batch!
How Do You Achieve a Smooth Custard Without Curdling the Eggs?
The key to preventing curdling when making custard ice cream is to temper the egg yolks. This means you gently raise the temperature of the eggs without cooking them too fast. Here’s how:
- Always whisk the eggs as you add the hot milk slowly. This keeps the eggs from cooking instantly.
- Use low heat once you combine the egg mixture with the remaining milk. Stir constantly until you achieve that thick, custardy texture—like a ribbon when you dip a spoon in!
- If you have a thermometer, aim for around 170°F (77°C) to get it just right without boiling!
Following these tips will help you create a velvety custard that’s perfect for ice cream!
Easy Homemade Custard Ice Cream
Ingredients You’ll Need:
- 2 cups whole milk
- 1 cup heavy cream
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- Pinch of salt
How Much Time Will You Need?
This homemade custard ice cream takes about 15-20 minutes of active cooking time. You’ll need at least 4 hours to chill the custard thoroughly, plus an additional 2 hours for freezing after churning. So plan for around 6-8 hours total from start to finish, but most of that time is just waiting for the custard to chill!
Step-by-Step Instructions:
1. Heat the Milk and Cream:
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is hot but not boiling, about 5-7 minutes. This will help bring out the flavors without cooking the mixture too quickly.
2. Whisk the Egg Yolks and Sugar:
In a separate bowl, whisk the egg yolks and granulated sugar together. Mix them until the mixture becomes pale and thick—this will help create a rich custard base.
3. Temper the Eggs:
Now it’s time to combine! Slowly pour about half of the hot milk mixture into the egg yolks while whisking constantly. This process is called tempering—it gently warms the eggs to prevent them from scrambling!
4. Combine Everything:
Once combined, pour this tempered egg mixture back into the saucepan with the remaining milk mixture. This creates a smooth custard base.
5. Cook the Custard:
Cook over medium-low heat, stirring constantly with a wooden spoon or a heatproof spatula. You’ll know it’s ready when the custard thickens and coats the back of the spoon, about 5-8 minutes—do not let it boil!
6. Add Flavor:
Remove the saucepan from heat and stir in the vanilla extract along with a pinch of salt. This will enhance the flavor of your ice cream!
7. Strain the Mixture:
Pour the custard through a fine-mesh sieve into a clean bowl. This step catches any curdled bits, ensuring your ice cream is velvety smooth.
8. Chill the Custard:
Let the custard cool to room temperature first. Then, cover it up and refrigerate for at least 4 hours or overnight to chill thoroughly. Patience is key for the best texture!
9. Churn the Ice Cream:
Once chilled, pour the custard into your ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. This part is really fun!
10. Freeze the Ice Cream:
Transfer the churned ice cream to an airtight container. Freeze it for at least 2 hours to firm up before you dive in!
11. Serve and Enjoy:
When you’re ready to enjoy, scoop the ice cream into bowls. Indulge in your smooth, creamy homemade custard ice cream and share with friends or savor it solo! Enjoy every yummy bite!
FAQ About Easy Homemade Custard Ice Cream
Can I Use Different Types of Milk?
Yes! You can use lower-fat milk, like 2% milk, but keep in mind the ice cream won’t be as rich and creamy. For a dairy-free option, try using coconut milk or almond milk, but the texture may vary.
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It’s best enjoyed within a week, but it can last for up to a month. Just let it sit at room temperature for a few minutes before scooping for easier serving!
What If I Don’t Have an Ice Cream Maker?
No worries! You can still make this ice cream by pouring the chilled custard into a shallow dish. Freeze it, and stir it every 30 minutes for about 2-3 hours until it reaches the desired consistency. This method takes a bit more time but works great!
Can I Add Mix-Ins to the Ice Cream?
Absolutely! Feel free to add chocolate chips, crushed cookies, or fruits during the last few minutes of churning. Just make sure not to overload it—1/2 to 1 cup of mix-ins works well for best results!
