Frozen Vanilla Custard Ice Cream

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Aug. 19, 2013

This recipe makes a rich but not overly sweet custard vanilla ice cream. You can eat it as is, or use it as a base to add your own flavor combinations.


Milk 2 Cup (32 tbs) ((500 ml))
35% cream 1 Cup (16 tbs) ((250 ml, whipping / heavy))
Sugar 1/2 Cup (8 tbs) ((125 ml))
Egg yolks 3
Vanilla pod 1



1. Split the vanilla pod and scrape out the seeds.


2. In a heavy saucepan, heat milk, cream, sugar, and vanilla pod over medium-low flame until just under a boil. Stir occasionally so it does not scorch. Remove the vanilla pod.

3. Meanwhile, in a mixing bowl, whisk the egg yolks until pale yellow.

4. Slowly pour the heated milk into the yolks, whisking constantly. Add scrapped vanilla seed and mix well. Refrigerate the mixture overnight.


5. Pour mixture into the ice cream freezer and follow manufacturer’s directions. Transfer it to an airtight container and freeze for a couple of hours.


6. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 214Calories from Fat 108

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 49 mg2.04%

Total Carbohydrates 23 g7.7%

Dietary Fiber %

Sugars 20 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet