This Easy Homemade Custard Ice Cream is creamy and delicious, made with simple ingredients like milk, cream, eggs, and sugar. It’s perfect for hot days when you crave something sweet!
Honestly, making ice cream from scratch is so much fun! I love how it fills my kitchen with a sweet aroma. Plus, you can mix in your favorite flavors, and who doesn’t love a scoop (or two)? 🍦😄
Key Ingredients & Substitutions
Whole Milk: This adds creaminess to your ice cream. If you’re looking for a lower fat option, you can use 2% milk. For a dairy-free version, almond or oat milk work well, but the texture may change a bit.
Heavy Cream: It gives the ice cream a rich and smooth texture. If you’re out, try using half-and-half for a lighter version. Coconut cream can be a great dairy-free alternative too!
Sugar: Granulated sugar is used to sweeten the custard. If you want a healthier option, you can use honey or maple syrup, but adjust the quantity since they’re sweeter than sugar.
Vanilla Extract: Pure vanilla extract is ideal for flavoring. If you don’t have it, vanilla bean paste or imitation vanilla can work, but the flavor might differ.
Egg Yolks: They create a creamy and rich base. For an egg-free version, you can use cornstarch as a thickener, though the taste will change slightly.
How Do I Get My Custard Ice Cream to Be Creamy and Smooth?
The key to creamy ice cream lies in how you cook the custard. Start with warming the milk and cream before mixing it with the egg yolks. This way, you avoid cooking the eggs too quickly which can cause them to scramble. Here’s how to do it:
- Keep an eye on the heat! Cook on low to avoid boiling.
- Use a thermometer if you have one. Aim for around 170°F (77°C) when it thickens.
- Straining the custard is crucial as it removes any bits that might have cooked too much.
- Chill the mixture thoroughly. This step helps with the texture when churning.
- Churn it correctly! Follow your ice cream maker’s instructions carefully for the best results.
Take your time during each step, and you’ll end up with a fantastic ice cream that’s worth the effort! Enjoy your homemade treat! 🍦
Easy Homemade Custard Ice Cream
Ingredients You’ll Need:
- 2 cups whole milk
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 5 large egg yolks
Time Needed:
This delicious custard ice cream takes roughly 10 minutes of active prep time, plus at least 4 hours to chill the mixture and another 4 hours to freeze after churning. So, plan for a total of about 8 hours, but the actual hands-on time is quite short!
Step-by-Step Instructions:
1. Heat the Milk and Cream:
In a medium saucepan, combine the whole milk and heavy cream. Heat gently over medium heat for about 5 minutes until the mixture is warm but not boiling. Stir occasionally to prevent sticking.
2. Whisk the Egg Yolks and Sugar:
In a separate bowl, whisk the egg yolks and sugar together until the mixture is pale and creamy. This adds sweetness and richness to your ice cream.
3. Temper the Eggs:
Slowly pour about 1 cup of the warm milk and cream mixture into the egg yolks while whisking constantly. This step is important to avoid scrambling the eggs.
4. Combine Mixtures:
Now, pour the egg yolk mixture back into the saucepan with the rest of the warm milk and cream. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula. Keep stirring until the custard thickens enough to coat the back of the spoon, which should take about 5-7 minutes. Be careful not to let it boil!
5. Add Vanilla:
Once thickened, remove the saucepan from heat and stir in the vanilla extract for that delicious flavor.
6. Strain the Custard:
To ensure a smooth texture, strain the custard through a fine-mesh sieve into a clean bowl to catch any cooked egg bits. This will make your ice cream velvety!
7. Chill the Mixture:
Let your custard cool to room temperature first. Then cover it and refrigerate for at least 4 hours or overnight so it’s completely chilled.
8. Churn the Ice Cream:
Once chilled, pour the custard into an ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. This usually takes about 20-30 minutes.
9. Freeze to Firm Up:
Transfer the churned ice cream to an airtight container. Freeze it for at least 4 hours to allow it to harden.
10. Serve and Enjoy:
Once it’s firm, scoop out your homemade custard ice cream and enjoy! You can serve it plain or with your favorite toppings. Enjoy your delicious treat!
Frequently Asked Questions (FAQ)
Can I Use Low-Fat Milk Instead of Whole Milk?
Yes, you can use low-fat milk, but keep in mind that it may affect the creaminess of the ice cream. Whole milk provides a richer texture, so your ice cream might be slightly less creamy with lower-fat options.
How Long Does Homemade Custard Ice Cream Last in the Freezer?
Homemade custard ice cream can last in the freezer for about 2-3 weeks. To ensure it stays fresh, store it in an airtight container to prevent freezer burn.
What If I Don’t Have an Ice Cream Maker?
No problem! You can make ice cream without a machine. After chilling the custard, pour it into a shallow dish and freeze it. Every 30 minutes, stir the mixture with a fork to break up ice crystals until it reaches a smooth consistency, which typically takes about 2-3 hours.
Can I Add Mix-Ins Like Chocolate Chips or Nuts?
Absolutely! You can add mix-ins once the ice cream has reached a soft-serve consistency while churning. Just make sure to mix them in gently so they distribute evenly throughout the ice cream!
