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Vanilla Frozen Custard Recipe

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4.1 from 21 reviews

This creamy Vanilla Frozen Custard recipe combines rich egg yolks, whole milk, heavy cream, and real vanilla bean to create a luscious, smooth dessert with a velvety texture. The custard is gently cooked on the stovetop then churned in an ice cream maker for perfectly soft-serve style frozen custard that can be enjoyed immediately or frozen for a firmer texture.

  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings

Ingredients

Dairy and Eggs

  • 1 cup whole milk
  • 2 cups heavy cream, divided
  • 6 large egg yolks

Other Ingredients

  • ¾ cup granulated sugar
  • Pinch of salt
  • 1 vanilla bean, cut lengthwise
  • 1 teaspoon vanilla extract

Instructions

  1. Prep milk, cream, and vanilla bean: Place a medium saucepan over medium-high heat and whisk together the milk, sugar, and 1 cup of heavy cream. Scrape the seeds from the vanilla bean into the pot using a spoon or the back of a butter knife, then add the vanilla bean pod itself to the mixture.
  2. Heat milk mixture: Heat the mixture while stirring frequently until it reaches 110°F. Once heated, cover the pot and let it cool for about 25 minutes until reaching 80°F.
  3. Mix custard mixture: Remove the vanilla bean pod from the pot. Add the egg yolks and whisk them thoroughly into the warm milk and cream mixture until fully combined.
  4. Cook custard mixture: Return the pot to medium heat and cook the mixture, stirring constantly and scraping the bottom and edges of the pan, until it thickens and reaches 170-175°F on an instant-read thermometer. The custard should coat the back of a spoon. Remove from heat immediately to avoid curdling.
  5. Strain: Pour the custard through a fine-mesh strainer into a medium bowl to remove any cooked egg bits or vanilla pod residue for a smooth texture.
  6. Mix and chill: Whisk in the remaining 1 cup of heavy cream and the vanilla extract. Cool the mixture for 10 minutes at room temperature, then cover and refrigerate for at least 2 hours or overnight to ensure thorough chilling.
  7. Churn and freeze: Pour the chilled custard mixture into an ice cream maker and churn according to the manufacturer’s instructions, until it reaches a soft-serve consistency. Transfer the churned custard into an airtight container and freeze for 3 hours to firm up.
  8. Serve: Scoop the frozen custard into bowls or cones and serve immediately for a creamy, rich treat.

Notes

  • Use an instant-read thermometer to ensure precise cooking temperatures for safety and texture.
  • Scrape the vanilla seeds thoroughly to maximize flavor.
  • Do not overcook the custard to prevent curdling; remove from heat once it coats the back of a spoon.
  • Chill the custard mixture well before churning to achieve the best texture.
  • If you don’t have an ice cream maker, place the custard in a shallow container, freeze, and stir every 30 minutes until firm.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://ellarecipe.com/vanilla-frozen-custard-recipe/