It’s always dessert time in my house and this Vanilla Bean Frozen Custard is the best. Scoop up a giant portion in your bowl and put up your feet!
Perfect for a delicious weekend at home or easy to share with family and friends. This is one custard recipe that you just don’t want to miss. Pair it up with some chocolate or eat it as is.
Vanilla Bean Frozen Custard
Frozen custard is divine! It really is the Queen of Frozen Treats. Like ice cream, the FDA dictates that frozen custard must contain at least 10% milkfat, but it is differentiated from ice cream because it must also contain at least 1.4% egg yolk solids by weight. It can be hardened like store-bought ice cream or remain similar to soft-serve. The taste? There is no comparison. It’s light and bursting with flavor.
I’m a fan of anything ice cream. Literally it’s one dessert that I could eat all the time. But there’s something that I love even more: vanilla bean frozen custard!
It’s one of the best flavors, ever and the texture is one that I crave.
The good news? It’s super simple to make at home which means you can stop putting on pants to have to run out the door to get it from the drive-thru.
Tips for Making Custard
Just be certain that you’re following the steps and letting it set up properly. Custard can be a bit tricky if you try to rush the process. (but even then, I’d literally drink it like a liquid so there’s no shame in my custard game!)
Try it and let me know what you think. Feel free to toss in some flavoring and skip the vanilla bean if prefer another flavor.
- 3 cups heavy cream
- 1 cup whole milk
- 3/4 cups granulated sugar
- 5 large egg yolks
- 1/8 t salt
- 1 vanilla bean
- 2 t vanilla extract
In a heavy saucepan combine the cream, milk, sugar, and salt.
Add the vanilla bean seeds and pod halves to the cream mixture.
Place pot over medium heat, stirring just until steam starts to rise. Do not let the mixture come to a boil. Remove pot from heat.
In a medium size mixing bowl, briskly whisk together the egg yolks. Temper the egg yolks by slowly pouring about 1 cup of the hot cream mixture into the egg yolks while whisking quickly and constantly. Since the hot mixture can cook the egg yolks, whisking is critical.
Pour the egg yolk/cream mixture slowly back into the saucepan while again whisking quickly and constantly.
Over medium heat, stir the mixture constantly until it is thickened and evenly coats the back of a metal spoon. Slide your finger across the back of the coated spoon. If a line remains, the custard is done. If a line does not remain, continue to cook and stir the mixture. Test periodically with the metal spoon until the custard has formed (there is a definitive line after sliding your finger across the spoon).
If there are lumps, pour through a fine mesh strainer. If not, proceed to the next step.
Stir in the vanilla extract.
Place bowl or pot of custard into an ice bath and stir until the mixture has cooled. Remove the pods.
When cooled, cover and put in the refrigerator for several hours or overnight until completely chilled. Working with a chilled product produces the best results.
Using an ice cream freezer, process according to the directions. The consistency will resemble a milk shake. Feel free to serve as is or place in a covered container and freeze for several hours or overnight until hardened.