Frozen Vanilla Custard Ice Cream
This delicious treat can easily be made at home. You can change up the flavor by adding different extracts or add-ins like cookie crumbles, fruit, chopped nuts, candy, etc.---the possibilities are endless.
Yield
6 servingsPrep
90 minCook
20 minReady
2 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg yolks
extra large |
*
|
| 1 ¼ | cups |
milk, 2%
or whole milk |
* |
| ½ | cup |
sugar
white granulated |
|
| 1 ½ | tablespoons |
honey
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 ¼ | cups |
light cream (half&half)
|
|
| ¾ | teaspoon |
vanilla extract
|
|
| Addins | |||
| ⅔ | cup |
cookie crumbs
or fruit, nuts, candy pieces, etc. (optional) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg yolks
extra large |
*
|
| 296 | ml |
milk, 2%
or whole milk |
* |
| 118 | ml |
sugar
white granulated |
|
| 23 | ml |
honey
|
|
| 0.6 | ml |
salt
|
|
| 296 | ml |
light cream (half&half)
|
|
| 3.8 | ml |
vanilla extract
|
|
| Addins | |||
| 158 | ml |
cookie crumbs
or fruit, nuts, candy pieces, etc. (optional) |
* |
Directions
In a heavy saucepan, whisk together the egg yolks, milk, sugar, honey and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and the temperature reaches at least 160 degrees F., about 20 minutes. Strain through a fine sieve into a bowl sitting in an ice bath to cool quickly, stirring for 3 minutes. Cover and refrigerate until mixture is thoroughly chilled, at least 1 hour.
When ready to freeze, pour chilled custard mixture, cream and vanilla through the top fill hole of ice cream maker and freeze according to manufacturer's directions, adding in any extras during the last 5 to 10 minutes of freezing.
Transfer to airtight container and freeze until firm.
Soften slightly just prior to serving.
