Some say happiness is a spoonful of vanilla frozen custard. Smooth, rich, and irresistibly creamy, this dessert is a timeless classic that never fails to delight. Today, we’re sharing our foolproof recipe that promises perfection every time.
Why This Recipe Works
- The combination of heavy cream and whole milk ensures a luxuriously creamy texture.
- Using real vanilla bean paste instead of extract gives an intense, authentic vanilla flavor.
- The addition of egg yolks creates a custard base that’s rich and smooth.
- Churning in an ice cream maker incorporates just the right amount of air for that perfect frozen custard consistency.
- It’s surprisingly simple to make, with no fancy techniques required.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 6 large egg yolks
- 1 tbsp vanilla bean paste
- 1/4 tsp salt
Equipment Needed
- Medium saucepan
- Whisk
- Mixing bowls
- Fine mesh sieve
- Ice cream maker
Instructions
Step 1: Heat the Dairy
In a medium saucepan over medium heat, combine the heavy cream, whole milk, and half of the sugar. Heat the mixture until it’s warm and you see steam rising from the surface, but do not let it boil. This should take about 5 minutes. Tip: Stir occasionally to prevent the milk from scalding.
Step 2: Whisk the Egg Yolks
In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and slightly thickened, about 2 minutes. This step is crucial for creating a smooth custard base.
Step 3: Temper the Eggs
Slowly pour the warm milk mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling. Once combined, return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, about 5-7 minutes.
Step 4: Strain and Chill
Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the vanilla bean paste and salt. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight for best results.
Step 5: Churn the Custard
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency. For firmer custard, transfer to an airtight container and freeze for an additional 2 hours. Tip: For an extra smooth texture, give the custard a quick stir after the first hour of freezing.
Tips and Tricks
For those looking to elevate their vanilla frozen custard game, consider these advanced tips. First, toasting the sugar before adding it to the dairy can add a deeper, more complex flavor. Second, substituting a portion of the heavy cream with cream cheese can introduce a subtle tanginess that balances the sweetness. Lastly, aging the custard base in the fridge for 24 hours before churning can enhance the vanilla flavor and improve the texture.
Recipe Variations
- Chocolate Swirl: After churning, layer the custard with homemade chocolate sauce before freezing.
- Berry Ripple: Fold in a puree of your favorite berries for a fruity twist.
- Cookie Dough Chunks: Mix in chunks of edible cookie dough for a fun texture contrast.
- Espresso Infusion: Add a shot of espresso to the custard base for a coffee-flavored version.
- Peanut Butter Cup: Swirl in peanut butter and chopped peanut butter cups for a decadent treat.
Frequently Asked Questions
Can I make this recipe without an ice cream maker?
Yes, you can! After chilling the custard, pour it into a shallow dish and freeze. Every 30 minutes, take it out and stir vigorously to break up ice crystals. Repeat this process for about 3-4 hours until you achieve the desired consistency. It requires more effort but yields delicious results.
How long can I store the frozen custard?
Properly stored in an airtight container, the frozen custard can last up to 2 weeks in the freezer. However, for the best texture and flavor, we recommend enjoying it within the first week.
Can I use vanilla extract instead of vanilla bean paste?
Absolutely! Vanilla extract is a great substitute if you don’t have vanilla bean paste. Use 1 tablespoon of pure vanilla extract for a similar flavor profile. Keep in mind that the custard won’t have those beautiful vanilla bean specks, but it will still taste delicious.
Summary
This vanilla frozen custard recipe is a creamy, dreamy dessert that’s perfect for any occasion. With its rich flavor and smooth texture, it’s sure to become a favorite. Whether you stick to the classic version or experiment with variations, this dessert is bound to impress.