Rich, Creamy & Perfectly Sweet – The Ultimate Homemade Treat
🍦 Introduction
This Classic Custard-Style Vanilla Ice Cream is the gold standard of homemade frozen desserts. Made with a luxurious egg custard base, it’s silkier, richer, and more flavorful than store-bought versions. The deep vanilla flavor, velvety texture, and perfect sweetness make it worth every minute of preparation.
Perfect for summer parties, topping pies, or enjoying straight from the tub, this ice cream is a timeless favorite that beats anything from the freezer aisle.
Why You’ll Love This Recipe
✅ Ultra-creamy texture – Thanks to the custard base.
✅ Pure vanilla flavor – No artificial taste.
✅ Customizable – Add mix-ins like chocolate chips or fruit.
✅ Impressive yet simple – Just a few basic ingredients.
🥛 Ingredients
For the Ice Cream Base:
- 7 egg yolks
- 1⅓ cups granulated sugar
- ¼ tsp salt
- 3 cups heavy cream
- 1 cup whole milk
- 1 tbsp vanilla extract (or 1 vanilla bean, scraped)
Equipment Needed:
- Stand mixer or hand mixer
- Saucepan
- Fine mesh sieve
- Ice cream maker
- Airtight container
👩🍳 Step-by-Step Instructions
1️⃣ Prepare the Custard Base
- In a stand mixer, beat egg yolks, sugar, and salt on medium speed for 4–5 mins until pale and thick.
- In a saucepan, heat cream and milk to 155–160°F (do not boil).
2️⃣ Temper the Eggs
- With mixer on low, slowly pour the warm cream into the egg mixture.
- Mix for 3 mins until fully combined.
3️⃣ Cook the Custard
- Return mixture to the saucepan.
- Cook on medium-low, stirring constantly, until it coats the back of a spoon (~5–7 mins).
- Remove from heat, stir in vanilla.
4️⃣ Strain & Chill
- Strain through a fine mesh sieve into a bowl.
- Cool over an ice bath, then refrigerate until completely cold (at least 2 hours).
5️⃣ Churn & Freeze
- Churn in an ice cream maker per manufacturer’s instructions (~20–25 mins).
- Transfer to an airtight container and freeze 4+ hours until firm.
❓ Frequently Asked Questions
1. Can I make it without an ice cream maker?
✅ Yes! Freeze in a shallow pan, stirring every 30 mins for 3–4 hours.
2. Why is my ice cream icy?
- Not enough fat (use full-fat cream & milk).
- Over-churning (stop when it’s soft-serve consistency).
3. Can I reduce the sugar?
✅ Yes, but texture will be harder. For best results, don’t go below 1 cup.
4. How long does it keep?
- Freezer: Up to 2 weeks (best within 3 days for creaminess).
5. Can I use vanilla bean instead of extract?
✅ Yes! Split & scrape 1 vanilla bean into the warm cream.
6. Why strain the custard?
Removes any cooked egg bits for smoother texture.
💡 Pro Tips for Perfect Ice Cream
🔹 Chill the base thoroughly – Prevents ice crystals.
🔹 Don’t skip tempering – Avoids scrambled eggs.
🔹 Add mix-ins at the end (e.g., chocolate chips, cookie dough).
🍨 Serving Suggestions
- À la mode – Serve with pie or warm brownies.
- Sundae bar – Top with caramel, nuts, and whipped cream.
- Affogato – Pour hot espresso over a scoop.
🌟 Final Thoughts
This Classic Custard-Style Vanilla Ice Cream is a labor of love that rewards you with unmatched creaminess and flavor. Once you try homemade, you’ll never go back to store-bought!
Try these variations next time:
- Chocolate Swirl – Melt chocolate & ripple in before freezing.
- Strawberry Ripple – Fold in homemade strawberry sauce.
Enjoy! ❄️ Tag your creations #CustardIceCream and share your favorite toppings!
“Life is better with ice cream.” 🍨💛
