Desserts Frozen Dessert Recipes Ice Cream Vanilla Ice Cream Recipes Frozen Vanilla Custard 4.8 (37) 31 Reviews 13 Photos This frozen custard recipe makes a rich and creamy, French-style ice cream made with eggs, heavy cream, milk, and vanilla. Although traditionally served soft in cones, I prefer to freeze it until firm, then scoop it. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on June 8, 2023 Save Rate Print Share Add Photo 13 13 13 13 Prep Time: 15 mins Cook Time: 5 mins Additional Time: 7 hrs 50 mins Total Time: 8 hrs 10 mins Servings: 8 Yield: 1 quart Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings ⅔ cup white sugar 5 large egg yolks 1 pinch salt 2 cups heavy cream 1 cup whole milk 2 ½ teaspoons pure vanilla extract Directions Whisk sugar, egg yolks, and salt together until mixture becomes fluffy and changes from dark golden to pale yellow. Heat cream and milk in a heavy saucepan over medium heat, stirring occasionally to prevent sticking to the bottom. Cook just until mixture starts to simmer when little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from the heat. Whisk a ladleful of hot cream mixture into egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add remaining cream mixture and whisk thoroughly. Whisk in vanilla, then let cool completely, 30 to 45 minutes. You can place the bowl in a larger bowl filled with ice water to cool it faster. Pour cooled mixture into a pitcher, cover, and refrigerate until ice cold, 4 hours to overnight. Pour cold custard mixture into an ice cream maker and process according to the manufacturer's instructions until it reaches the consistency of soft ice cream, about 20 minutes. Quickly transfer to a plastic container and place a piece of plastic wrap over the surface of the custard. Cover the container and freeze until firm enough to scoop, at least 3 hours. Chef John Chef's Notes You can substitute one split and scraped whole vanilla bean for the 2 1/2 teaspoons of vanilla extract. Try my ice cream cone recipe to use up the leftover egg whites from this recipe. I Made It Print 74 home cooks made it! Nutrition Facts (per serving) 341 Calories 26g Fat 20g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 341 % Daily Value * Total Fat 26g 33% Saturated Fat 15g 77% Cholesterol 210mg 70% Sodium 91mg 4% Total Carbohydrate 20g 7% Dietary Fiber 0g 0% Total Sugars 20g Protein 7g 14% Vitamin C 0mg 0% Calcium 94mg 7% Iron 1mg 4% Potassium 145mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.