Best Vanilla Custard Ice Cream Recipes

VANILLA-CUSTARD ICE CREAM BASE

Steps:

• Combine milk and cream in a medium saucepan. Add vanilla seeds and pod. Bring mixture to a simmer over medium-high heat, stirring occasionally; remove from heat.
• Whisk together egg yolks, sugar, and salt in a large bowl. Gradually whisk in half of milk mixture. Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
• Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Cover and refrigerate until cold, at least 1 hour; custard base can be refrigerated up to 2 days ahead.

CREAMY VANILLA CUSTARD ICE CREAM

Steps:

• In a large saucepan, heat milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Garnish with sprinkles if desired.

VANILLA ICE CREAM (BASIC CUSTARD STYLE)

Steps:

• Beat eggs very well with a mixer, gradually add sugar beat until thick and lemon colored.
• Stir in milk and heat, stirring until thickened.
• Remove from heat and cool mixture.
• Add cream and vanilla, cover and chill mixture.
• Pour into ice cream maker and follow manufactures directions.

CREAMY VANILLA CUSTARD ICE CREAM

Steps:

• Combine half and half, sugar, and egg yolks in a medium sauce pan.
• Cook stirring constantly over low heat till bubbles form around the edges of the pan.
• Chill then pour into cream canister.
• Stir in whipping cream and vanilla.
• Freeze according to your ice cream maker's directions.
• Add extras after freezing.

VANILLA CUSTARD ICE CREAM

Steps:

• In a Dutch oven, melt butter. Pour in milk and 1 cup of sugar. Bring to a boil over medium-high heat, stirring occasionally. , Combine flour and remaining sugar; add to pan. Bring to a boil, stirring constantly. Cook and stir for 2 minutes; remove from the heat. , In a bowl, beat egg whites until stiff peaks form. While beating, gradually add yolks. Stir in 1 cup of hot milk mixture. Return all to kettle; cook and stir for 2 minutes (do not boil). Chill. Add cream and vanilla; mix well. , Freeze in an ice cream maker according to manufacturer's directions. Serve with fruit if desired.

COCONUT VANILLA CUSTARD ICE CREAM - LOW CARB AND DAIRY-FREE

Steps:

• In a medium saucepan set over medium-low heat, whisk together the coconut milk, coconut oil, truvia, and salt. Bring the mixture just to a boil.
• While the coconut mixture is heating, whisk the egg yolks until pale and aerated.
• Once the coconut mixture has come to a slight boil, whisk about 1/3 of the mixture into the yolks.
• Add another 1/3 of the mixture to the yolks, whisking quickly, then return the combined mixture to the saucepan.
• Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon, about 2-3 minutes. Do not boil or the eggs can coagulate.
• Pour the mixture through a fine mesh strainer and bring to room temperature. Stir in the vanilla extract.
• Cover and refrigerate overnight in the lowest part of your refrigerator.
• Follow your ice cream makers instructions to freeze your ice cream. With my Cuisinart, I pour the mixture into the frozen freezer bowl and let it mix until thickened, about 20 minutes. This is a good time to serve it. If you have leftovers or will not eat it right after fabricating, transfer the ice cream to an airtight container and place in the freezer. When you do serve it, let it sit out for about 20 minute to soften slightly.

VANILLA BEAN CUSTARD ICE CREAM

Steps:

• 1. Put the milks and syrup into a large saucepan. Whip the egg yolks until lemon yellow. Turn the heat to medium and cook until it begins to get hot a little steam coming from it. Temper your yolks with some of the milk be sure it isn't so hot like scalding that is too hot. Just add a little of the med hot milks to the yolks while you whisk them quickly so you do not cook the eggs too fast. Now dump into the whole pot of milk and syrup. Cook until very hot at this point.
• 2. Meanwhile this is cooking whip the egg whites in a large bowl until stiff not totally peaks though. Once the milk is hot enough to cook the eggs thoroughly start pouring a slow steady streak in the eggs whites while you continue to beat the egg whites so the milk will cook the egg whites but not make lumps in the custard. Add your vanilla bean and taste if you need more add it. Refrigerate overnight! It will be very creamy already and yummy to eat a little while it is warm too, but save most of it for the ice cream.
• 3. ok it is the next day now. Pour the creamy mixture into your ice cream container and process for about 15 to 20 minutes this depends on your ice freezer. I use a Kitchenaid and it takes 15 minutes on Stir. Enjoy

VANILLA FROZEN CUSTARD ICE CREAM

Steps:

• In medium saucepan, whisk together eggs, milk, sugar, honey and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat metal spoon and reaches at least 160 degrees. Cool quickly by setting pan in ice or cold water and stirring for few minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour. When ready to freeze, pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can. Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt. Transfer to freezer containers and freeze until firm.

SPRING HOLLOW FARM'S VANILLA CUSTARD ICE CREAM

Steps:

• Add everything to a large pot and stir very well with a whisk. Turn heat onto medium and heat almost to a boil.
• Strain through a fine mesh strainer then cool mixture. Now put into ice cream maker, lock it down and pack ice and ice cream salt around the outside. Run ice cream maker till it stops. (20-30 min. or longer) Serve right away or put into container and freeze.
• ** Sometimes I will make up the ice cream mix the day before or morning of, the day to be used. *** The cooler the mixture, the faster it will make ice cream. *** In the pictures I am making a triple batch. (hence the 3 jars, lol)
• ** If using regular milk, you may want to reduce amount of milk to 5 cups, and add in 1 1/2 cups heavy cream.