Ice Cream
intro
Rich, silky custard-based vanilla ice cream with a smooth, scoopable texture, made from simple ingredients for a classic summer frozen treat.
Ingredients
Steps
Prep custard station
Set up an ice bath by placing a 2L heatproof glass bowl inside a larger bowl filled with 500g crushed ice and 500ml cold water. Pour the 480ml heavy whipping cream into the inner bowl, and set a fine-mesh sieve over the top. Separate 6 egg yolks into a small mixing bowl, reserving egg whites for other uses.
Warm milk mixture
Combine 240ml whole milk, 150g granulated sugar, and 1/4 tsp fine sea salt in a 2-quart heavy-bottomed saucepan over medium-low heat. Stir constantly with a silicone spatula for 3-4 minutes until sugar fully dissolves and the mixture reaches 70°C (160°F), taking care not to bring it to a rolling boil.
Temper egg yolks
While whisking the egg yolks constantly at a moderate speed, slowly pour 120ml (1/2 cup) of the warm milk mixture into the yolks in a thin, steady stream to gradually raise their temperature and prevent curdling. Once fully combined, pour the tempered yolk mixture back into the saucepan with the remaining warm milk, stirring continuously.
Cook custard base
Keep the saucepan over medium-low heat, stirring the custard constantly with a silicone spatula (scraping the pan bottom to avoid burning) for 5-7 minutes, until it thickens enough to coat the back of the spatula and reaches 77°C (170°F). Do not heat the custard above 82°C (180°F), as higher heat will cause eggs to curdle.
Strain and chill custard
Immediately pour the cooked custard through the pre-set fine-mesh sieve into the cold heavy cream in the ice bath. Stir in 2 tsp pure vanilla extract, then stir the mixture occasionally over 10 minutes until it cools to room temperature. Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the custard surface to prevent skin formation, then refrigerate for 6-24 hours until it reaches 4°C (40°F).
Churn the ice cream
Remove the fully chilled custard base from the refrigerator, pour it into the pre-frozen bowl of an ice cream maker, and churn per manufacturer settings for 20-25 minutes, until the mixture reaches a thick soft-serve consistency that holds its shape when lifted with a spoon.
Freeze to set
Transfer the churned soft ice cream into a 1.5L airtight, freezer-safe container, smoothing the top with a spatula. Press a piece of parchment paper directly onto the ice cream surface to block air exposure and prevent ice crystals, seal the lid tightly, and freeze for 2-3 hours until it reaches a firm, scoopable consistency.
Tips
2.Never churn a warm or partially chilled custard base; the base must be 4°C (40°F) or colder to ensure small ice crystals form for a smooth, creamy texture.
3.If your custard develops small curdled bits from overheating, immediately blend it on high for 30 seconds then strain to rescue a smooth, usable base.
OMG this is the creamiest vanilla ice cream I’ve ever made at home! My kids went crazy for it at our Sunday family dinner, even my super picky 7 year old asked for seconds. I did temper the eggs super slow like the recipe said and didn’t get a single curdle! So much better than the store bought stuff we usually grab. 10/10 will be making this all summer
Wait, quick question—if I don’t have a full size ice cream maker, can I use one of those little countertop electric churns? I’m worried the smaller size won’t hold the whole batch, and I don’t want to mess this up for my girlfriend’s birthday potluck this weekend
Game changer for our 115 degree summer days! I added a handful of crushed waffle cone pieces in the last 2 minutes of churning and it tasted exactly like the premium soft serve we pay $7 a scoop for at the local scoop shop. No weird icy texture at all, even after storing it in the deep freeze for 4 days. SO good
Okay full transparency, I messed up the first batch because I rushed the egg tempering and ended up with sweet vanilla scrambled eggs lmao. Tried again a day later, took it super slow, and wow? Worth the extra effort. I served it over warm peach cobbler for my in-laws visit and they asked for the recipe before they left
Has anyone tried making this ahead for meal prep? I want to portion it out into little single serve cups for quick weeknight treats, but I’m worried it’ll get rock hard in the freezer if it sits for more than a couple days
I swapped the regular vanilla extract for a vanilla bean paste I picked up at the farmers market and the little flecks made it feel so fancy. Brought it to my friend’s rooftop BBQ and people were going back for thirds. Will absolutely be adding this to my permanent dessert rotation
Wait the 8 hour inactive time is no joke! I tried to cut corners and only chilled it for 3 hours before churning and it came out super soft, more like a milkshake consistency than ice cream. Don’t be like me, plan ahead! It was still delicious though, even as a float over root beer
Is this recipe gluten free? I have a celiac kiddo and I want to make sure there’s no hidden gluten in any of the ingredients before I make it for her soccer team end of season party
I was so intimidated by the medium difficulty rating because I can barely make mac and cheese without burning it, but this was actually so doable! The step by step instructions for tempering eggs made it super easy to follow, I didn’t mess up once. My roommates are convinced I’m a professional baker now lmao
Made this for our post-hike potluck in the Rockies last weekend and it was a hit! I stirred in a handful of roasted salted pistachios during the last minute of churning for a little salty crunch and it paired so perfectly with the sweet vanilla base. Even held up pretty well in the cooler for the drive up to the trailhead
Does anyone know if I can use half and half instead of heavy cream to cut a little of the fat? I’m not looking for it to be diet food by any means, just don’t have enough heavy cream in the fridge right now and don’t want to run to the grocery store in the rain
This tastes exactly like the vanilla ice cream my grandma used to make when I was a kid! I haven’t had custard style ice cream that good in years, it brought back so many summer memories of eating it on her back porch after swimming in the lake. Thank you so much for sharing this recipe
Served this at our Ohio State tailgate last weekend with a toppings bar (sprinkles, hot fudge, caramel, crushed peanuts, maraschino cherries) and people were lined up for it. Even beat out the usual cookies and brownies for most popular dessert! 10/10 will be making this for every tailgate this football season
Wait how long does this stay good in the freezer? I want to make a double batch for my kid’s end of school party but I don’t want it to go bad or get all icy before the party
I’ve only ever made no-churn ice cream before and I was convinced custard style was too much work, but wow the texture is on another level. It’s so smooth and rich, I don’t think I can go back to the sweetened condensed milk no-churn versions now. Worth every minute of stirring the custard on the stove
Made this for our beach day last week and kept it in a well-insulated cooler with ice packs, and it stayed scoopable for almost 4 hours! We ate it with fresh sliced strawberries on top and it was the perfect cool treat after laying out in the sun. Didn’t melt into a soupy mess like the store bought ice cream we brought last time, which was a huge win
I added 1/3 cup of dark chocolate chunks to the last minute of churning and it was *chef’s kiss*. The creamy vanilla pairs so well with the bitter dark chocolate, I’ll never buy chocolate chip vanilla ice cream from the store again. Also, pro tip: let it sit on the counter for 5 minutes before scooping, it scoops like a dream