Homemade Ice Cream Custard Based

Indulge in the creamy decadence of Homemade Custard-Based Ice Cream, a timeless dessert that combines the richness of heavy cream, the silkiness of egg yolks, and the classic flavor of pure vanilla. This recipe blends simple, high-quality ingredients to create an ultra-smooth and velvety texture, thanks to the traditional custard base that forms the foundation of this treat. Master techniques like tempering eggs and achieving the perfect custard consistency to unlock a dessert that's as satisfying to make as it is to eat. Whether churned into soft-serve or frozen to scoopable perfection, this small-batch ice cream is a luxurious delight for any occasion. Customize with mix-ins or toppings, or enjoy the pure, nostalgic flavor on its own—every bite is a celebration of homemade goodness! Perfect for summer parties or a cozy evening treat, this easy ice cream recipe is destined to become a staple in your dessert repertoire.

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 0.75 cup Granulated sugar
• 5 large Egg yolks
• 2 teaspoons Vanilla extract
• 0.25 teaspoon Salt

Directions

Step 1

In a medium saucepan over medium heat, combine the heavy cream, whole milk, and salt.

Step 2

Heat the mixture until it begins to steam but does not boil. Stir occasionally to prevent scorching.

Step 3

In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.

Step 4

Temper the eggs by gradually adding about 1/2 cup of the hot milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.

Step 5

Slowly pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture, stirring constantly.

Step 6

Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (approximately 170-175°F). Do not let it boil.

Step 7

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

Step 8

Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.

Step 9

Let the custard cool to room temperature, stirring occasionally. Once cooled, cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until fully chilled.

Step 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.

Step 11

Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Nutrition Facts

Serving size	968.9 grams (968.9g)

Amount per serving	% Daily Value*
Calories	2619

Total Fat 190.40g	244%
Saturated Fat 108.50g	543%
Polyunsaturated Fat 0.30g
Cholesterol 1432mg	477%
Sodium 882mg	38%
Total Carbohydrate 165.40g	60%
Dietary Fiber 0.00g	0%
Total Sugars 163.30g
Protein 21.50g	43%

Vitamin D 199IU	995%
Calcium 416mg	32%
Iron 2mg	13%
Potassium 477mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.6%

Protein: 3.5%

Carbs: 26.9%