Uploaded August 2025 | Updated September 2026, 2 weeks ago
Recipe below for homemade, creamy custard-based ice cream! This is a French Vanilla style of vanilla ice cream, meaning it has a cooked and chilled custard as its base, making for a decadently rich and creamy ice cream.
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Makes about 4 cups (1 L) ice cream
Prep time: 15 minutes, plus churning
Cook time: 10 minutes
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• Ingredients •
Vanilla Custard Ice Cream:
2 cups (500 mL) whipping cream (divided)
1 cup (250 mL) 1% or 2% milk
2 Tbsp (9 g) skim milk powder
⅔ cup (140 g) granulated sugar (divided)
3 large egg yolks
1 Tbsp (15 mL) vanilla extract or vanilla bean paste
½ tsp fine salt
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• Directions •
1. Heat 1½ cups (375 mL) cream, the milk, skim milk powder and ⅓ cup (70 g) sugar in a saucepan over medium heat and bring to a simmer, whisking occasionally to dissolve the sugar.
2. Whisk the egg yolks with the remaining ⅓ cup (70 g) of sugar and have a large bowl ready with a strainer on top. Slowly add half of the heated cream to the egg yolks while whisking the yolks constantly. Return this mixture to the pot and stir with a wooden spoon for about 4 minutes, until the custard coats the back of the spoon. Pour through the strainer and stir in the remaining ½ cup (125 mL) cream, the vanilla and salt. Cool for about 30 minutes on the counter and then cover and chill completely.
3. Pour the vanilla ice cream custard into an ice cream maker following the manufacturer’s instructions and churn until frozen but still pliable. Scrape the ice cream into the pan and spread to level if needed. Freeze for at least 90 minutes.
Recipe below for homemade, creamy custard-based ice cream! This is a French Vanilla style of vanilla ice cream, meaning it has a cooked and chilled custard as its base, making for a decadently rich and creamy ice cream.
--------
Makes about 4 cups (1 L) ice cream
Prep time: 15 minutes, plus churning
Cook time: 10 minutes
--------
• Ingredients •
Vanilla Custard Ice Cream:
2 cups (500 mL) whipping cream (divided)
1 cup (250 mL) 1% or 2% milk
2 Tbsp (9 g) skim milk powder
⅔ cup (140 g) granulated sugar (divided)
3 large egg yolks
1 Tbsp (15 mL) vanilla extract or vanilla bean paste
½ tsp fine salt
--------
• Directions •
1. Heat 1½ cups (375 mL) cream, the milk, skim milk powder and ⅓ cup (70 g) sugar in a saucepan over medium heat and bring to a simmer, whisking occasionally to dissolve the sugar.
2. Whisk the egg yolks with the remaining ⅓ cup (70 g) of sugar and have a large bowl ready with a strainer on top. Slowly add half of the heated cream to the egg yolks while whisking the yolks constantly. Return this mixture to the pot and stir with a wooden spoon for about 4 minutes, until the custard coats the back of the spoon. Pour through the strainer and stir in the remaining ½ cup (125 mL) cream, the vanilla and salt. Cool for about 30 minutes on the counter and then cover and chill completely.
3. Pour the vanilla ice cream custard into an ice cream maker following the manufacturer’s instructions and churn until frozen but still pliable. Scrape the ice cream into the pan and spread to level if needed. Freeze for at least 90 minutes.
