Classic Custard-Based Ice Cream (With Eggs)
Mark E.
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.