Skip to main content

Creamy Vanilla Frozen Custard

This Creamy Vanilla Frozen Custard is absolutely Heavenly!! I've been making it left and right this Summer to go with everything from Cobblers to Pizookies or just to eat on on a cone.  It's my absolute favorite Vanilla Ice Cream! So creamy with an intense Vanilla flavor.  Since I've started making this I've pretty much given up on buying it.  It's cheaper to make and I honestly like it much better.  The base is so easy to make and churning it is a breeze with an electric ice cream mixer.  

There are quite a few no-churn ice cream recipes floating around on the internet and we even have one on our blog, but guys, those recipes just don't compare in taste and texture to Frozen Custard, in my opinion.  

So basically what I'm saying is if you don't have an Ice Cream Maker now is the time to go buy one so you can experience this deliciousness! 

Creamy Vanilla Frozen Custard

Ingredients:
4 egg yolks
1/2 cup granulated sugar
1 cup whole milk
1 TBSP Pure Vanilla Extract
1 cup heavy whipping cream
Dash of salt 

Directions:
In a medium size sauce pan, whisk the egg yolks and sugar together till smooth and fluffy. Add in the milk and a dash of salt then whisk until smooth. 
Over medium heat whisk the mixture frequently until it reaches a temperature of 165 degrees F. Mixture will be hot but not boiling and should coat the back of a spoon. 
Turn off the heat and stir in Vanilla Extract. Pour into a food safe container and chill for at least a few hours or until the mixture is cold. 
Remove the ice cream base from the fridge and stir in heavy whipping cream. Process in an electric ice cream maker until it is the texture of soft serve ice cream. At this point you can either eat it as is, or scoop it into a bread pan or other container and freeze for a few hours to have a scoop-able texture. 
Enjoy! 

Comments

Post a Comment

Popular posts from this blog

Asian Chicken Lettuce Wraps

I am always looking for fast, easy and nutritious meals for my busy weeknight meals.  These wraps have become one of our family favorites.  We serve these with a side of wontons or potstickers to complete the meal. The filling can be made ahead of time and reheated if your day is extra busy. Bibb lettuce is our favorite, but feel free to use iceberg or even romaine for this dish. I hope you enjoy these as much as we do!
Post a Comment
Get the recipe »

Glazed Lemon Loaf Cake

Ever since getting a slice of Lemon Cake from Starbucks a few years back I have been on a quest to find a good copycat recipe.  I've tried several and they were all fine, but this cake is officially the winner.  My search is over! I seriously could not imagine a more perfect lemon cake.   Lemon flavor shines throughout the cake, but the real punch of flavor comes from the delectable glaze. The cake itself is so moist yet fluffy and tender at the same time.  It's like a ray of sunshine on a cold winter's day! 
Post a Comment
Get the recipe »

Pumpkin Spice Donuts

I love this time of year when the temperature drops and it's perfectly acceptable to make and eat all kinds of pumpkin things! I've been meaning to try my hand at cake donuts for sometime now and these pumpkin ones were calling my name.  Unlike yeast donuts that require a few rises and fry up nice and fluffy, these cake donuts come together pretty quickly (with a small chilling period) and are more dense and moist in texture. The outside gets all craggy and crispy which is perfect for collecting all the sugary glaze.  Such a delicious combo of textures and perfectly flavored with pumpkin and spices.  We loved these!! Note: I tried making a few of these in the air fryer as an experiment and was amazed at the difference in texture.  Not in a good way.  The air fryer ones were much tougher and not craggy and crispy.  So stick with frying these in oil and you won't be disappointed.  
Post a Comment
Get the recipe »