Vanilla Custard Ice Cream

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.

Cooking Method: Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 1

Calories: 72.0

Dietary: Gluten-free, Vegetarian

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

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
5 large egg yolks
1 vanilla bean split and scraped
1/4 teaspoon salt

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;Â°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

Read it online: https://www.chefs-mate.com/recipe/vanilla-custard-ice-cream/