Description
This classic French-style vanilla custard ice cream offers a rich, creamy texture infused with real vanilla bean flavor. Made by gently cooking a mixture of egg yolks, milk, and cream into a smooth custard base, then chilled and churned to perfection, this recipe delivers luxurious homemade ice cream with a deep, authentic vanilla taste.
Ingredients
Custard Base
- 2 cups heavy cream (cold)
- 1 cup whole milk
- 5 large egg yolks
- 3/4 cup granulated sugar
- 1 whole vanilla bean (split and scraped)
- 1 tbsp vanilla bean paste
- Pinch of sea salt
Instructions
- Infuse the milk: In a medium saucepan, combine the whole milk, split vanilla bean pod and its scraped seeds, and a pinch of sea salt. Heat the mixture over medium heat just until it begins to steam, making sure it does not boil. Then, remove the saucepan from heat to allow the vanilla flavor to infuse the milk.
- Whisk egg yolks and sugar: While the milk is heating, whisk together the egg yolks, granulated sugar, and a pinch of salt in a medium mixing bowl until the mixture becomes pale in color and slightly thickened.
- Temper the eggs: Slowly pour a small amount of the warm vanilla-infused milk into the egg yolk mixture, whisking constantly to avoid curdling. Gradually add the rest of the milk while continuing to whisk to combine everything smoothly.
- Cook the custard: Pour the egg and milk mixture back into the saucepan. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon and reaches about 170–175°F (77–80°C). Be careful not to overheat to avoid scrambling the eggs.
- Strain and flavor: Strain the cooked custard through a fine mesh sieve into a clean bowl to remove any lumps and discard the vanilla pod. Stir in the vanilla bean paste for extra vanilla aroma. Cover and refrigerate the custard for at least 6 hours, preferably overnight, to chill completely.
- Churn the ice cream: Once the custard is fully chilled, churn it using your ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Freeze to firm up: Transfer the churned ice cream into an airtight container. Press a piece of parchment paper directly on the surface to prevent ice crystals. Freeze for at least 4 hours or until firm. Let the ice cream sit at room temperature for a few minutes before scooping to achieve the perfect creamy texture.
Notes
- Ensure the milk does not boil to preserve a smooth custard texture.
- Tempering the eggs properly prevents scrambled eggs in your custard.
- You can substitute vanilla bean paste with pure vanilla extract if unavailable, though flavor intensity may vary.
- Chill the custard thoroughly before churning to improve ice cream texture and reduce churn time.
- Use parchment paper on the surface of the ice cream to avoid ice crystals forming during storage.
- Allow the ice cream to soften slightly before scooping for the best creamy experience.
