Frozen Custard Recipe
This classic Frozen Custard recipe delivers a rich, creamy dessert made from a velvety custard base of egg yolks, cream, and milk. Smooth and luscious, it’s churned into a soft-serve consistency that can be enjoyed immediately or frozen for a firmer texture. Perfect for warm days or any time you crave a decadent frozen treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Custard Base
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup granulated sugar
- 1/8 teaspoon kosher salt
- 5 large egg yolks (room temperature)
- 1 tablespoon vanilla extract
Instructions
- Heat base: Combine the heavy cream, whole milk, granulated sugar, and kosher salt in a medium saucepan. Heat the mixture over medium-low heat, stirring occasionally until the sugar fully dissolves, about 5 minutes. Avoid boiling to maintain smoothness.
- Temper eggs: In a separate bowl, whisk the five egg yolks until smooth. Slowly drizzle in approximately half a cup of the warm milk mixture into the yolks while whisking continuously to gently raise their temperature and prevent curdling.
- Thicken custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining warm milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of a spoon. Be careful not to let it boil, as that can scramble the eggs.
- Strain and chill: Remove the custard from heat and strain it through a fine mesh sieve into a clean bowl to remove any cooked egg bits and ensure a smooth texture. Stir in the vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 3 hours, or until thoroughly chilled.
- Churn: Pour the chilled custard base into an ice cream maker and churn following the manufacturer’s instructions until it reaches a soft-serve texture. For a firmer custard, transfer it to a freezer-safe container and freeze for an additional 3 to 4 hours before serving.
Notes
- Using room temperature egg yolks helps in better emulsification during tempering.
- Do not allow the custard to boil during cooking to avoid scrambling the eggs.
- Chilling the custard thoroughly before churning ensures a smoother and creamier texture.
- For an even richer flavor, consider aging the custard base in the fridge for up to 24 hours before churning.
- Store leftovers in a airtight container in the freezer for up to 1 week.
Keywords: Frozen Custard, ice cream, custard recipe, creamy dessert, homemade frozen dessert
Find it online: https://flavorsbymaya.com/frozen-custard-recipe/
