This classic vanilla custard ice cream offers a luxurious, velvety texture that far surpasses store-bought varieties. Made with a base of egg yolks, heavy cream, and milk, it delivers a deep, comforting richness with bright vanilla notes. The addition of stiffly beaten egg whites creates a lighter, airier consistency while maintaining that essential creamy mouthfeel. Perfect for summer gatherings or as an elegant dessert for special occasions, this recipe allows the quality of your ingredients to shine. Serve it scooped and simple, or garnish with fresh sliced strawberries for a pop of color and acidity. It is a timeless treat that brings the warmth of home-style baking to your frozen dessert repertoire, satisfying any sweet tooth with its smooth, indulgent flavor.
Vanllla Custard Ice Cream
Description
This classic vanilla custard ice cream offers a luxurious, velvety texture that far surpasses store-bought varieties. Made with a base of egg yolks, heavy cream, and milk, it delivers a deep, comforting richness with bright vanilla notes. The addition of stiffly beaten egg whites creates a lighter, airier consistency while maintaining that essential creamy mouthfeel. Perfect for summer gatherings or as an elegant dessert for special occasions, this recipe allows the quality of your ingredients to shine. Serve it scooped and simple, or garnish with fresh sliced strawberries for a pop of color and acidity. It is a timeless treat that brings the warmth of home-style baking to your frozen dessert repertoire, satisfying any sweet tooth with its smooth, indulgent flavor.Ingredients
Directions
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In a large saucepan, melt butter over medium heat to coat the bottom.
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Pour in milk and 1 cup of sugar, stirring until dissolved.
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Bring the milk mixture to a boil over medium-high heat, stirring occasionally.
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In a small bowl, combine flour and remaining 1 1/4 cups sugar; whisk into the boiling milk mixture.
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Bring back to a boil, stirring constantly with a wooden spoon.
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Cook and stir for 2 minutes to thicken; remove from the heat.
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In a large mixing bowl, beat egg whites until stiff peaks form.
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While beating the whites, gradually add egg yolks one at a time and continue beating until combined.
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Slowly stir 1 cup of the hot milk mixture into the egg mixture to temper the eggs.
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Pour the egg mixture back into the saucepan with the remaining milk mixture.
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Cook over low heat, stirring constantly for 2 minutes until thickened; do not boil.
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Remove from heat and chill the custard base thoroughly in the refrigerator.
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Once chilled, stir in heavy cream and vanilla extract until well blended.
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Freeze the mixture in an ice cream maker according to manufacturer's directions.
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Serve scooped, garnished with sliced strawberries if desired.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 1014.9kcal
- % Daily Value *
- Total Fat 23.4g36%
- Saturated Fat 9.4g47%
- Cholesterol 574.8mg192%
- Sodium 355.9mg15%
- Total Carbohydrate 171.8g58%
- Dietary Fiber 0.6g3%
- Sugars 154.7g
- Protein 34.0g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe yields approximately 3 quarts of ice cream.
For best texture, ensure the custard base is completely cold before churning.
You can substitute other fresh fruits for the strawberries, such as raspberries or peaches.
If you do not have an ice cream maker, freeze the mixture in a shallow container, stirring every 30 minutes to break up ice crystals.
