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Vanilla Bean Frozen Custard: The Ultimate Guide to Making Creamy Perfection at Home

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Enjoy a rich and creamy homemade vanilla custard, perfect for warm days or as a luxurious dessert year-round. Made with heavy cream, whole milk, and real vanilla, this delightful treat is easy to prepare and can be churned into a smooth frozen custard for a refreshing indulgence.

Ingredients

Scale
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 vanilla bean, split and scraped
  • 5 large egg yolks
  • Pinch of salt

Instructions

  1. In a medium saucepan, pour in the heavy cream and whole milk.
  2. Add the granulated sugar, split vanilla bean (seeds and pod), and pure vanilla extract to the saucepan.
  3. Place the saucepan over medium heat, stirring gently until the sugar dissolves and the mixture is hot but not boiling (about 5-7 minutes).
  4. In a separate bowl, whisk the egg yolks until pale and slightly thickened.
  5. Slowly pour about a cup of the hot cream mixture into the egg yolks while whisking constantly.
  6. Pour the tempered egg yolk mixture back into the saucepan and stir continuously over medium heat until thickened (about 5-10 minutes).
  7. Strain the custard through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg and the vanilla bean pod.
  8. Allow the custard to cool at room temperature for 30 minutes, then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  9. Ensure your ice cream maker’s bowl is frozen according to the manufacturer’s instructions (usually 24 hours).
  10. Pour the chilled custard into the ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
  11. When it reaches a soft-serve consistency, transfer it to a container. For a firmer texture, freeze for an additional 2-4 hours.
  12. Use a spatula to transfer the soft custard into an airtight container, smoothing the top and covering with parchment paper before sealing.
  13. Place the container in the freezer for at least 2 hours. It can be stored for up to 2 weeks.
  14. Scoop the frozen custard into bowls or cones and enjoy plain or with your favorite toppings.

Notes

  • For the best flavor, allow the custard to chill overnight.
  • If you don’t have an ice cream maker, you can freeze the custard in a container, stirring every 30 minutes for the first 2 hours to break up ice crystals.

Find it online: https://anasrecipes.com/vanilla-bean-frozen-custard/