Vanilla Custard Ice Cream

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Servings: 1 Difficulty: Intermediate
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A rich, creamy classic with speckled vanilla bean seeds for authentic flavor
Vanilla Custard Ice Cream recipe image
Vanilla Custard Ice Cream recipe image
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Vanilla Custard Ice Cream

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 72.0

Description

This classic Vanilla Custard Ice Cream is the epitome of comfort dessert. Made with a rich base of heavy cream, whole milk, and egg yolks, it yields a luxuriously smooth and dense texture that melts perfectly on the tongue. The star ingredient is a real vanilla bean, which provides a deep, aromatic flavor profile far superior to artificial extracts, along with beautiful black speckles throughout the cream. This recipe is perfect for summer gatherings, romantic dinners, or simply treating yourself on a quiet evening. While it requires some patience for the custard to cook and the mixture to churn, the result is a timeless favorite that pairs beautifully with fresh berries, warm chocolate sauce, or crisp waffles.

Ingredients

Directions

  1. In a medium saucepan, combine the heavy cream, milk, half of the sugar, the scraped vanilla bean seeds, and the vanilla bean pod.
  2. Heat the mixture over medium heat until it just begins to simmer, stirring occasionally to prevent scorching.
  3. Remove from heat, cover, and let steep for 15 minutes to infuse the vanilla flavor.
  4. In a separate bowl, whisk the egg yolks and remaining sugar until pale and thick.
  5. Remove the vanilla pod from the cream. Slowly pour about one cup of the hot cream into the egg mixture, whisking constantly to temper the eggs.
  6. Pour the tempered egg mixture back into the saucepan with the remaining cream.
  7. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 170-175&# 194;°F).
  8. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
  9. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours or overnight until completely cold.
  10. Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
  11. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 72.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 15.8g6%
Dietary Fiber 8.2g33%
Sugars 3.0g
Protein 3.0g6%

* 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

For best results, ensure the custard is completely cold before churning to achieve a smoother texture.

If you don't have an ice cream maker, you can freeze the mixture in a shallow metal pan, stirring vigorously every 30 minutes to break up ice crystals.

Substitute vanilla bean paste or high-quality vanilla extract if a whole bean is unavailable, but adjust the amount to taste.

Store in the freezer for up to one month. Let sit at room temperature for 5 minutes before scooping for easier serving.

Keywords: vanilla, custard, ice cream, dessert, homemade, cream, milk, egg yolks, sugar, churn, freezer, classic, smooth, rich, bean, scrape, simmer, strain, chill, serve
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