Custard ice cream, also called French-style ice cream, is rich and creamy due to the inclusion of egg yolks in the base. Unlike Philadelphia-style ice cream, which relies only on cream and sugar, custard ice cream is cooked on the stovetop, producing a silky, smooth texture that melts luxuriously in the mouth. This recipe emphasizes careful cooking, tempering, and churning for perfect results.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of kosher salt
Optional flavorings:
- 1/2 cup finely chopped chocolate or cocoa powder
- 1/2 cup fruit puree (strawberry, mango, etc.)
- 1/2 teaspoon ground cinnamon or other spices
Equipment Needed
- Medium saucepan
- Heatproof mixing bowl
- Whisk
- Wooden spoon or silicone spatula
- Fine mesh strainer
- Instant-read thermometer
- Ice cream maker
- Container for storing finished ice cream
Preparation
1. Heating the Cream and Milk
In a medium saucepan, combine the heavy cream, milk, and half of the sugar (reserve the rest for egg yolks). Heat over medium heat, stirring occasionally, until the mixture is hot and begins to steam, but not boiling. Remove from heat.
2. Preparing the Egg Yolks
In a separate heatproof bowl, whisk together the egg yolks, remaining sugar, and salt until pale and slightly thickened.
3. Tempering the Eggs
Slowly pour about 1/3 of the hot milk and cream mixture into the egg yolks while whisking constantly. This step prevents curdling by gradually bringing the eggs up to temperature.
Once tempered, pour the egg mixture back into the saucepan with the remaining hot milk and cream.
4. Cooking the Custard
Return the saucepan to medium-low heat. Stir continuously with a wooden spoon or spatula, scraping the bottom to prevent scorching.
Cook the custard until it thickens enough to coat the back of a spoon (about 170–175°F). Do not allow it to boil, or the eggs may scramble.
5. Straining and Flavoring
Remove the custard from heat and strain it through a fine mesh sieve into a clean bowl to remove any solids.
Stir in the vanilla extract and any optional flavorings, such as melted chocolate, fruit puree, or spices.
6. Chilling
Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Refrigerate for at least 4 hours or overnight until thoroughly chilled. Custard must be cold before churning.
Churning and Freezing
7. Churning
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, typically 20–30 minutes, until it reaches a soft-serve consistency.
8. Freezing
Transfer the churned ice cream to an airtight container. Press a piece of parchment or plastic wrap directly on the surface to prevent ice crystals.
Freeze for at least 4 hours, or until firm enough to scoop.
Serving
Scoop custard ice cream into bowls or cones. Serve plain or with toppings such as chocolate sauce, caramel, fresh fruit, or toasted nuts.
Tips for Best Results
- Use fresh, high-quality egg yolks and cream for maximum richness
- Avoid boiling the custard to prevent curdling
- Chill the custard completely before churning to improve texture
- Customize flavors by folding in fruit, nuts, or chocolate after churning
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