Great choice! Classic custard-based ice cream (also known as French-style ice cream) has a rich, creamy texture thanks to the egg yolks. Here’s how to make it from scratch.
🍦 Classic Custard-Based Ice Cream Recipe
Servings: About 1 quart
Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup sugar (divided)
4 large egg yolks
1 teaspoon vanilla extract (or other flavoring)
Pinch of salt
🔥 Instructions:
1. Heat the Dairy & Sugar
In a medium saucepan, combine the heavy cream, milk, and ½ cup of sugar over medium heat.
Stir occasionally until the mixture is hot but not boiling (about 175°F/80°C).
2. Whisk the Egg Yolks
In a separate bowl, whisk together the egg yolks and the remaining ¼ cup of sugar until pale and slightly thickened.
3. Temper the Eggs
Slowly add a ladle of hot cream mixture into the yolks while whisking continuously.
Repeat this step 2–3 times to gradually warm up the eggs without scrambling them.
4. Cook the Custard
Pour the tempered egg mixture back into the saucepan.
Cook over low heat, stirring constantly with a wooden spoon until the custard thickens (about 170–175°F or until it coats the back of the spoon).
Do NOT let it boil, or the eggs will curdle!
5. Strain & Cool
Remove from heat and strain the mixture through a fine-mesh sieve to remove any lumps.
Stir in the vanilla extract and a pinch of salt.
Let it cool slightly, then cover and refrigerate for at least 4 hours or overnight for best results.
6. Churn the Ice Cream
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
The ice cream should have a soft-serve consistency.
7. Freeze to Firm Up
Transfer to an airtight container and freeze for 2–4 hours until firm.
🍫 Flavor Variations:
Chocolate: Add ¼ cup cocoa powder while heating the milk.
Strawberry: Blend 1 cup of pureed strawberries into the custard before churning.
Cookies & Cream: Fold in crushed Oreos after churning.
Caramel: Swirl in homemade caramel sauce before freezing.