A treat that you just can't get enough of | Frozen Custard Recipe | Weikfield Vanilla Custard Powder

In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is warm, but not boiling.

In a separate bowl, whisk the egg yolks until they are pale and thick.

Slowly pour about a cup of the warm cream mixture into the egg yolks, whisking constantly to temper the yolks.

Pour the egg yolk mixture back into the saucepan with the remaining cream mixture, stirring constantly.

Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F or 77°C). Do not let it boil.

Remove from heat and stir in the vanilla extract and salt.

Pour the mixture through a fine-mesh sieve into a bowl to remove any cooked egg bits.

Cover the bowl with plastic wrap and refrigerate until completely chilled, at least 4 hours or overnight.

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer the frozen custard to an airtight container and freeze for at least 2 hours before serving.

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