Vanilla Frozen Custard Ice Cream – Food, Folks, and Fun

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This Vanilla Frozen Custard Ice Cream is rich, decadent, and oh so creamy. Pair with your favorite pie, cake, or cookie or simply perfect on its own. via @foodfolksandfunThis Vanilla Frozen Custard Ice Cream is rich, decadent, and oh so creamy. Pair with your favorite pie, cake, or cookie or simply perfect on its own. via @foodfolksandfunThis Vanilla Frozen Custard Ice Cream is rich, decadent, and oh so creamy. Pair with your favorite pie, cake, or cookie or simply perfect on its own. via @foodfolksandfunThis Vanilla Frozen Custard Ice Cream is rich, decadent, and oh so creamy. Pair with your favorite pie, cake, or cookie or simply perfect on its own. via @foodfolksandfunThis Vanilla Frozen Custard Ice Cream is rich, decadent, and oh so creamy. Pair with your favorite pie, cake, or cookie or simply perfect on its own. via @foodfolksandfunThis Vanilla Frozen Custard Ice Cream is rich, decadent, and oh so creamy. Pair with your favorite pie, cake, or cookie or simply perfect on its own. via @foodfolksandfun

This Vanilla Frozen Custard Ice Cream is rich, decadent, and oh so creamy. Pair with your favorite pie, cake, or cookie or simply perfect on its own.

This Vanilla Custard Ice Cream serves 6 and costs $8.45 to make. That is just $1.41 per serving. This ice cream is creamy and decadent and perfect for a warm summer day.

There is simply nothing better than homemade ice cream. I love all of the fun flavor combinations. Some of my favorites include Fresh Peach Ice Cream, Cookie Dough Ice Cream, and Holy Cannoli Ice Cream.

Frozen custard in a waffle cone.

Frozen Custard Recipe

This Vanilla Frozen Custard Ice Cream is the best because it is rich, decadent, and oh so creamy. After making it just once, you’ll understand why I (almost) always have a pint on hand in the freezer.

It’s perfect on its own, or amazing when paired with your favorite pie, cake, or freshly baked cookie. It honestly tastes like your favorite vanilla custard, in ice cream form, {think the luscious custard hidden beneath the crispy burnt sugar layer of crème brûlée}.

This frozen custard is the kind of treat I like to enjoy all to myself in peace and quiet on the couch, watching my favorite show after the kids are in bed. Anyone else with me on this “me time” strategy?!

What goes well with Vanilla Frozen Custard Ice cream?

I have the perfect cake to go along with this custard ice cream. My mom’s chocolate chip cake screams for a scoop of custard ice cream to complement the richness of the cake.

Or who doesn’t love a chocolate chip cookie with custard ice cream? I know I love it! How delicious would this raspberry sauce be drizzled over the top of the custard ice cream? I want to make all of these right now!

I also like serving this frozen custard with my salted caramel recipe. SO good.

An overhead picture of frozen custard in ice cream cones.

What is the difference between ice cream and frozen custard?

Custard vs .ice cream, that is the question of the day! Custard ice cream and regular ice cream are both made with a base of milk, cream, and sugar. However, egg yolk is the major difference between custard and ice cream. According to the FDA, a custard should have 1.4% egg yolk solids by weight of the finished food.

What is healthier custard or ice cream?

The ice cream usually has more calories and saturated fat than custard. But ice cream does have less sugar and salt than custard. So, it’s kind of tied.

How to make Vanilla Custard Ice Cream recipe:

STEP ONE: First place a medium pot over medium-high heat and stir together the milk, sugar, and 1 cup of the heavy cream.

STEP TWO: After adding the vanilla bean to the pot, heat the mixture while stirring often until the mixture reaches 110 degrees.

Add the cream, milk, sugar, and vanilla bean to a pot.

STEP THREE: Next, cover the pot and let the mixture cool until it reaches 80 degrees. This will take about 25 minutes.

STEP FOUR: Remove the vanilla bean, and add the egg yolks to the pot. While stirring the mixture, cook until the mixture reaches 170-175 degrees F.

Egg yolks aded to the warm milk mixture.

STEP FIVE: After removing the pot from the heat, place a fine-mesh strainer over a medium bowl, and pour the custard mixture through the sieve.

STEP SIX: Then mix in the remaining cup of heavy cream and vanilla extract. After cooling the mixture for 10 minutes, cover and refrigerate it for at least two hours.

Strain the custard through a fine mesh strainer and add in the remaining cream and vanilla extract.

STEP SEVEN: Finally, churn in an ice cream maker, following the manufacturer’s instructions. You’ll want to churn until the frozen custard is the consistency of soft-serve ice cream.

STEP EIGHT: Transfer the custard to a freezer-safe container and freeze until solid, about 3 hours.

Chill and then churn the custard in an ice cream maker.

STEP NINE: Scoop and serve!

Transfer the custard to a container and freeze for 3 hours., then scoop and serve.

How much does this Frozen Custard recipe cost to make?

RECIPE COST: $8.45

PER SERVING COST: $1.41

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

An overhead picture of all of the ingredients needed to make frozen custard.

  • 1 cup whole milk – $0.12
  • ¾ cup granulated sugar – $0.18
  • 2 cups heavy cream – $1.94
  • Pinch of salt – $0.10
  • 1 vanilla bean – $5.50
  • 6 large egg yolks – $0.30
  • 1 teaspoon vanilla extract – $0.31

Cook’s Tools:

  • Ice Cream Machine– I use a Cuisinart Ice Cream and Frozen Yogurt Maker. For me, it’s the best buy for ice cream makers on the market. It’s probably not the best (or highest priced) model out there, but its modest price tag and excellent results make it the best buy in my book. Plus it comes in a ton of wicked cute colors.
  • Instant-Read Thermometer– I use a CDN ProAccurate Quick-Read Thermometer. I love this little thermometer; it’s speedy, accurate, and inexpensive.
  • Strainer– I use a fine mesh strainer that comes in a set of 3. It’s an inexpensive set that does more than just strain, I also use these for sifting ingredients and sifting powder sugar for garnish.
  • Ice Cream Containers– I use these white pint frozen dessert containers. They’re inexpensive (less than $19 for a set of 40!) and super cute. When giving ice cream away to friends and family, I like the decorate the containers with scrapbook paper and pretty string or ribbon.

Vanilla Custard in a cone with other scoops of ifrozen custard surrounding it.

Desserts to serve with this Vanilla Frozen Custard Ice Cream:

  • New York Times Chocolate Chip Cookies
  • Mom’s Chocolate Chip Cake
  • Deep Dish Peanut Butter Chocolate Chip Pie
  • Triple Chocolate One Bowl Brownies
  • Black Forest Cake
  • Better than Pecan Pie Bars
  • Deep Dish Apple Pie
  • Buttermilk Pie
  • Boston Cream Pie
  • Quick Dutch Apple Pie
  • Cherry Crumble Pie
  • Mixed Berry Crisp

This recipe first appeared on FFF during August of 2013. I have since updated the pictures and post copy.

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