How to make Custard Ice Cream at home recipe| frozen custard

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor without additives

egg yolks

🥗Healthier: silken tofu

💰Cheaper: egg substitute

Silken tofu provides creaminess for vegan options

Heat milk and heavy cream in a saucepan over medium heat until steaming but not boiling.

Whisk together sugar and egg yolks in a bowl until pale and thick.

Gradually pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened, about 5-7 minutes.

Remove from heat and stir in vanilla extract and salt.

Let the custard cool to room temperature, then refrigerate until fully chilled, at least 4 hours.

Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until thick and creamy.

Transfer the churned ice cream to a lidded container and freeze for at least 4 hours to firm up before serving.

Cooking Techniques

Spice Level:

Allergens