Vanilla Bean Frozen Custard

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My friend got me an ice cream maker for my birthday and it was only this last weekend that I got a chance to use it.

First of all, let’s clear something up, it says on the box that it “Only takes 20 minutes!” to make ice cream. Not true! You have to cook up the ice cream ingredients. And then you have to let them cool for 2 hours to overnight. And only THEN when you put it in the ice cream maker and let ‘er rip that you are 20 minutes away from delicious frozen goodness.

Ok, now that your expectations can be clear, let me tell you that in my book, there is pretty much nothing more amazing than fresh delicious ice cream made of only the best ingredients. I grew up on Edy’s cookies ‘n’ cream. I recently discovered Jeni’s salted caramel ice cream. Ice cream is definitely my weak spot!!


For my first ice cream, I wanted to stick with the very basic – a fresh vanilla frozen custard. It turned out wonderfully, and I would definitely recommend trying this out if you got an ice cream maker for christmas, you haven’t dusted yours off in a while, or maybe you found yourself with one of those fun ball ice cream makers and a houseful of hyperactive cousins that need to burn off some energy.


  • 2 c whole milk
  • 2 c heavy cream
  • 1 c granulated sugar
  • pinch salt
  • 1 whole vanilla bean
  • 5 large egg yolks
  • 1.5 tsp pure vanilla extract
  1. Put milk, cream, ½ cup sugar, salt, vanilla bean scraped + pod in a saucepan over medium heat and bring just to boil.
  2. While milk/cream is heating, blend yolks & ½ cup sugar in a bowl. I used an immersion hand blender and that worked fine.
  3. Once the milk/cream has come just to boil, scoop out about 1 cup and whisk into the egg mixture. Once combined, add another cup of milk and whisk. Add everything back into sauce pan and stir constantly over low heat with a wooden spoon until it thickens enough to coat the back of the spoon.
  4. Pour the mixture through a fine mesh strainer (or get a hunky friend to help you!) into another container. Stir in the vanilla extract and cover. Refigerate for 2 hours to overnight.
  5. Turn on your ice cream maker and pour in the mixture until it is thickened. Should be soft and creamy. If you want it harder, scoop out into an airtight container and put in the freezer for a couple hours.

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