Homemade Vanilla Custard Ice Cream
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Recipe Intro From mnaplatanova
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ingredients
- 4 large egg yolks
- 1 cup (250 ml) whole milk
- 3/4 cup (150 grams) granulated sugar
- 1 vanilla bean
- 3/4 cup (200 ml) heavy cream
- 2 to 3 tablespoons powdered sugar
Method
Prepare the Custard:
Step 1
In a mixing bowl, whisk egg yolks until smooth and slightly pale.
Step 2
In a medium saucepan, combine milk, sugar, and egg yolks.
Step 3
Slice the vanilla bean lengthwise, scrape out the seeds, and add both the pod and seeds to the milk mixture.
Cook the Custard:
Step 1
Heat the mixture over low heat, whisking constantly, until it thickens and coats the back of a spoon (about 8-10 minutes). Do not boil.
Step 2
Remove from heat and strain the custard through a fine-mesh sieve to remove any solids. Set aside to cool, stirring occasionally.
Whip the Cream:
Step 1
In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
Freeze the Ice Cream:
Step 1
Once the custard is cooled, gently fold in the whipped cream until fully combined.
Step 2
Transfer the mixture to an airtight container and freeze for at least 3 hours, or until firm.