Vanilla Custard Ice Cream

A great way to incorporate more eggs in your diet is by making custard ice cream. Use this recipe as a base and experiment with different flavors, fillings, or toppings. Just use eggs that are fresh and from a trusted source. Eggs from unhealthy chickens increase the risk of harmful bacteria (like salmonella), so know where your food is coming from!

5 from 3 votes

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Prep Time 5

Cook Time 15

Refrigerate 2

Course Dessert

Cuisine American

Servings people

Calories 617 kcal

Equipment

1 Ice Cream Maker

Ingredients

2 cups Whole Milk preferably raw
2 cups Heavy Cream preferably raw
⅛ tsp Salt
1 Whole Vanilla Bean, halved and seeds scraped out
1¼ cups Honey Granules, divided
8 Egg Yolks from a trusted source*
1½ tsp Vanilla Bean Paste or Vanilla Extract

Instructions

In a medium saucepan over medium heat, whisk together the milk, cream, salt, scraped vanilla bean AND the pod, and ½ cup of the honey granules. Stir while it warms and almost simmers, but don't bring it to a boil.
2 cups Whole Milk, 2 cups Heavy Cream, 1¼ cups Honey Granules, divided, ⅛ tsp Salt, 1 Whole Vanilla Bean, halved and seeds scraped out
In a separate bowl, combine the egg yolks and the remaining ¾ cup of honey granules. Using an electric mixer, beat until the mixture thickens.
8 Egg Yolks, 1¼ cups Honey Granules, divided
Temper the yolks and honey granules by slowly pouring in some of the warm milk mixture (roughly ¼ cup at a time), whisking as you pour. Do this slowly until about 1 cup of the warmed milk is blended with the yolks, then return the combined mixture to the saucepan.
Allow all the ingredients to warm over medium heat, stirring constantly with a wooden spoon while it cooks (about 3-4 minutes). Do NOT allow the mixture to simmer or boil, as this will cook the yolks too severely.
Remove the pan from the heat and pour it through a fine mesh strainer into a new bowl. Discard the vanilla bean pod. Stir in the vanilla bean paste.
1½ tsp Vanilla Bean Paste or Vanilla Extract
Using plastic wrap, cover the custard mixture by pressing down so the plastic touches the liquid. Place this in the fridge for 1-2 hours or overnight.
Once the mixture is chilled, turn your ice cream maker on and pour the liquid in slowly. Allow it to churn for 15-20 minutes, or until it's thick and creamy.
Store it in an airtight, freezer safe container and place it in the freezer until firm, before serving.

Notes

*Consuming raw eggs may increase your risk of foodborne illness. Make sure they are from a trusted source.

Nutrition

Calories: 617kcalCarbohydrates: 66gProtein: 9gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 359mgSodium: 115mgPotassium: 260mgFiber: 1gSugar: 65gVitamin A: 1644IUVitamin C: 1mgCalcium: 188mgIron: 1mg

Keyword custard ice cream, dessert, egg yolks, frozen, frozen custard, heavy cream, ice cream, raw eggs, raw milk, vanilla bean, vanilla bean paste, vanilla custard, vanilla ice cream

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