Making ice cream at home is easier than you think! My homemade frozen custard recipe is made with egg yolks, cream, and vanilla beans for a silky smooth and creamy treat. It's the perfect frozen dessert to kick off summer!
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Skill Level: Beginner but you do need an ice cream maker.
Flavor Remix: Add chocolate fudge syrup or berry jam while churning the custard.
Allergy Watch: Gluten Free, Nut-Free
Frozen custard and ice cream are almost the same, except for one key difference: loads of egg yolks. That addition gives our custard its signature silky texture and rich, old-fashioned custard flavor that everyone loves.
Once the base is chilled, it’s churned until soft and creamy, like soft serve. Pair it with warm chocolate brownies or coconut cream pie for a seriously tasty treat!
Ingredient Notes
- Egg Yolks: The key to a lusciously silky custard base. Use fresh, large egg yolks.
- Heavy Cream: Use at least 36% fat heavy whipping cream for a rich texture.
- Whole Milk: Don't skip using whole milk, low fat just doesn't cut it.
- Vanilla: Use either vanilla paste or vanilla bean. If using a vanilla bean, split it, scrape out the seeds, and add the seeds and pod to the cream mixture while heating. Remove the pod before chilling.
- Corn Syrup: Use light corn syrup and not the high fructose options. This helps keep the custard smooth and creamy, so don't skip!
How to Make Vanilla Frozen Custard
A step-by-step visual guide for making homemade frozen custard. You can skip to the recipe for the full written instructions.
Make the Custard Mixture
Heat the cream and milk mixture low and slow. Aim for a low boil with bubbles forming at the edge.
Temper the Eggs
When pouring the hot cream into the egg yolks, do it slowly in a thin stream while whisking constantly to prevent curdling.
Whisk Until Thick
The custard is ready when it thickens and coats the back of a spoon.
Chill the Custard
Don’t skip the chill time. Having a cold custard base allows the ice cream maker to churn more efficiently, creating a smoother, creamier texture.
Churn
Transfer to an ice cream maker and churn. Once it hits soft-serve texture, about 20–25 minutes, you can serve it right away or store it in an ice cream container and freeze.
Enjoy or Freeze for Later!
Serve right away for soft-serve texture or freeze until firm. Try it on a cone with your favorite toppings—sprinkles, chocolate chips, fresh berries, etc!
Recipe Tips
- If there are chunks of cooked egg in your mixture, pour it through a fine mesh sieve for an extra smooth custard.
- Freeze your ice cream bowl at least 24 hours ahead of time.
- Don’t over churn the custard. It can become too firm, dense, or even icy, making it harder to scoop and less creamy.
Make Ahead and Storing
Make Ahead: You can make the vanilla custard base a day ahead, since you still need to chill it before churning. Store it in an airtight container in the refrigerator to keep it fresh.
Storing: Store frozen custard in a freezer-safe container. Press plastic wrap directly against the surface of the custard before covering with a lid. Store it in the freezer and enjoy within 1-2 weeks. If frozen solid, let it sit at room temperature for 5-10 minutes to soften.
📖 Recipe
Vanilla Frozen Custard
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Ingredients
- 2 cups (480 ml) heavy cream
- 1 cup (40 ml) whole milk
- ⅓ cup (145 g) granulated sugar
- 2 Tablespoon (30 ml) corn syrup
- ¼ teaspoon salt
- 6 large egg yolks
- 1 tablespoon vanilla paste or a vanilla bean
Instructions
- In a medium saucepan, combine the heavy cream, milk, sugar, corn syrup, and salt. Heat over medium heat until the mixture reaches a low boil (about 170–180°F / 77–82°C).2 cups heavy cream, 1 cup whole milk, ⅓ cup granulated sugar, 2 Tablespoon corn syrup, ¼ teaspoon salt
- In a separate bowl, whisk the egg yolks. Temper the eggs by pouring about half a cup of the hot cream mixture into the bowl very slowly, whisking the eggs continuously as you pour.6 large egg yolks
- After mixing well, carefully pour the egg and cream mixture back into the pot with the remaining hot cream, whisking as you go.
- Continue to cook the custard over medium heat, stirring constantly with a rubber spatula, until it thickens enough to coat the back of a spoon (around 180–185°F / 82–85°C). Stir in the vanilla paste.1 tablespoon vanilla paste
- Cover and refrigerate the custard base until completely cold—at least 4 hours or overnight.
- Once chilled, pour the custard into your pre-frozen ice cream maker bowl (follow your model’s instructions). Churn for about 20–25 minutes, or until it reaches soft-serve consistency.
- Enjoy immediately as soft serve, or transfer to an airtight container. Press plastic wrap directly on the surface to prevent ice crystals, and cover. Freeze until firm, 2 to 4 hours.
Equipment
- medium saucepan
Notes
- If you see chunks of cooked egg in the mixture, pour through a fine mesh strainer to remove.
- To speed up the cooling process, pour into a zip top plastic bag or into a clean bowl and place into an ice bath.
- If using a vanilla bean instead of paste, split the bean lengthwise, scrape out the seeds, and add both the seeds and pod to the milk and cream mixture while heating. Remove the pod before chilling the custard.
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