This Easy Homemade Custard Ice Cream is creamy and delicious, made with simple ingredients like eggs, cream, and sugar. It’s a treat you can whip up right in your kitchen!
You can make this ice cream without an ice cream maker—just mix, chill, and freeze! I love adding a dash of vanilla for extra flavor. Nothing beats homemade ice cream on a sunny day! ☀️
Key Ingredients & Substitutions
Egg Yolks: These add richness and creaminess to your ice cream. If you’re looking for a vegan option, use 1/4 cup silken tofu blended until smooth or a commercial egg replacer.
Sugar: I use granulated sugar for sweetness. You can swap it with brown sugar for a deeper flavor or use a sugar substitute like stevia or maple syrup if you’re watching sugar intake.
Whole Milk: Whole milk gives a rich texture, but you can use 2% milk or a non-dairy milk like almond or oat milk. Just note that non-dairy options may change the flavor slightly.
Heavy Cream: This ingredient is crucial for creaminess. You can substitute it with coconut cream for a dairy-free version. Just be sure to use the full-fat kind for best results.
Vanilla Extract: Pure vanilla extract offers great flavor. If you don’t have it, try vanilla bean paste or a few drops of vanilla essence, but avoid imitation vanilla for the best taste.
How Do I Make Sure My Custard is Perfectly Cooked?
Cooking the custard correctly is vital for smooth ice cream. Follow these steps to prevent curdling:
- Always whisk the egg yolks and sugar until light and fluffy; this helps create a smooth texture.
- Temper the eggs by slowly adding the hot milk mixture while whisking continuously. This prevents the eggs from cooking too quickly.
- Cook your custard on low heat, stirring constantly. Look for it to thicken enough to coat the back of a spoon—this usually takes about 10 minutes.
- If you’re unsure, a quick test: dip the spoon into the mixture, run your finger through it, and if it holds a line, it’s ready!
And remember, straining the custard ensures a silky texture! Chill properly; the flavors will deepen, giving you a fantastic ice cream.
Easy Homemade Custard Ice Cream
Ingredients You’ll Need:
- 4 large egg yolks
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious homemade custard ice cream takes about 15 minutes to prepare, plus 4 to 24 hours for chilling and freezing time. So, although it requires a bit of planning, the result is totally worth the wait!
Step-by-Step Instructions:
1. Whisking the Egg Yolks:
In a medium mixing bowl, take the egg yolks and whisk them together with the granulated sugar. Keep mixing until the mixture is pale yellow and slightly thickened. This step is essential for creating a rich custard base!
2. Heating the Milk and Cream:
In a saucepan, combine the whole milk and heavy cream. Heat this mixture over medium heat until it just starts to simmer—be careful not to let it boil! This gentle heating helps to infuse the flavors and prepare it for the custard.
3. Tempering the Eggs:
Now, gradually pour about half of the hot milk and cream mixture into the egg yolk mixture while whisking constantly. This process is called tempering and helps prevent the eggs from scrambling. Once mixed, pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
4. Thickening the Custard:
Cook this combined mixture over low heat, stirring constantly with a wooden spoon or heatproof spatula. You’re looking for it to thicken until it can coat the back of a spoon. This typically happens at about 170-175°F (77-80°C). Remember, don’t let it boil!
5. Straining the Custard:
Once thickened, remove the saucepan from heat. To ensure a smooth texture, strain the custard through a fine mesh sieve into a clean bowl. This will remove any small bits of cooked egg.
6. Adding Flavor:
Stir in the vanilla extract and a pinch of salt into the strained custard. The vanilla is key for flavor, while the salt balances the sweetness.
7. Cooling the Custard:
Let the custard cool down to room temperature. Once cooled, cover it tightly and refrigerate for at least 4 hours or overnight. Chilling it properly enhances the flavors!
8. Churning the Ice Cream:
After your custard is chilled, pour it into an ice cream maker. Churn according to the manufacturer’s instructions until you reach a soft-serve consistency. This process introduces air into the mixture, making it light and fluffy.
9. Freezing the Ice Cream:
Transfer the churned ice cream into an airtight container and freeze it for at least 2 hours to allow it to set fully.
10. Serve & Enjoy!
Once set, scoop out your creamy, homemade custard ice cream, and enjoy! Feel free to add your favorite toppings like chocolate sauce, fruit, or nuts for extra fun!
FAQ about Easy Homemade Custard Ice Cream
Can I Use Egg Substitutes in This Recipe?
Yes, you can substitute eggs with a commercial egg replacer. For a simple option, use 1/4 cup silken tofu blended until smooth for each egg yolk. Keep in mind that the texture may vary slightly.
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. To prevent ice crystals from forming, press plastic wrap directly onto the surface of the ice cream before sealing the container. It can last up to 2-3 weeks.
Can I Add Mix-Ins Like Nuts or Chocolates?
Absolutely! Add mix-ins like nuts, chocolate chips, or fruit right after churning but before transferring to the freezer. Fold them in gently to ensure even distribution without breaking the ice cream’s structure.
What If I Don’t Have an Ice Cream Maker?
No problem! Pour the chilled custard into a shallow dish and place it in the freezer. Every 30 minutes, stir it vigorously with a fork to break up ice crystals until it reaches the desired consistency. This may take 2-4 hours.
