Homemade Custard Ice Cream

Homemade Custard Ice Cream is the ultimate treat for warm days or anytime you’re craving something creamy and indulgent. Made with fresh cream, milk, egg yolks, and a real vanilla pod, this frozen dessert is simple to prepare and offers rich, velvety flavor. Whether you’re serving it at a backyard cookout or enjoying a scoop solo, this ice cream hits all the right notes.

Why Everyone Will Love This Recipe

• Rich, creamy texture that rivals any store-bought version.
• Made with real ingredients—no additives or artificial flavors.
• Easy to prepare with just a few steps and common kitchen tools.
• Perfect for family gatherings, summer picnics, or a solo sweet craving.

What Is Custard Ice Cream?

Custard ice cream is a frozen dessert rooted in French culinary tradition, blending the silkiness of custard with the frosty pleasure of classic ice cream. Unlike regular ice cream, it includes egg yolks, which provide its signature creaminess and smooth texture. It’s a timeless favorite that delivers both flavor and nostalgia in every bite.

Cooking Tips

• Use fresh vanilla pods for the best flavor—avoid imitation vanilla.
• Don’t let the custard boil while cooking, or the eggs may scramble.
• Cool the mixture thoroughly before churning for a smoother texture.
• No ice cream maker? Freeze the mixture and stir every 30 minutes until set.

Frequently Asked Questions

Can I Use Vanilla Extract Instead of a Pod?

Yes, you can substitute with 1 1/2 teaspoons of pure vanilla extract if you don’t have a vanilla pod.

Do I Need an Ice Cream Maker?

It’s ideal for texture, but you can freeze and stir the mixture every 30–45 minutes for 3–4 hours as an alternative.

How Long Should I Chill the Custard Before Churning?

Let it cool at room temperature, then refrigerate for at least 4 hours or overnight.

Can I Make This Recipe Dairy-Free?

You can try using coconut milk and coconut cream, but the texture and flavor will vary.

Why Is My Custard Lumpy?

It likely got too hot and the eggs curdled. Strain it through a fine mesh sieve to smooth it out.

How to Store

Transfer the finished ice cream to an airtight container and press parchment paper against the surface to prevent ice crystals. Store in the freezer for up to 2 weeks. Let it sit at room temperature for 5–10 minutes before scooping.

How to Freeze

This ice cream is made to be frozen post-churning. Once processed, pour it into a freezer-safe container and seal tightly. For best results, consume within 2 weeks. Avoid refreezing once thawed.

How to Make Custard Ice Cream

Split the vanilla pod and scrape out the seeds. Place both the seeds and pod into a saucepan with the milk. Simmer gently for 5 minutes.

In a mixing bowl, whisk the egg yolks with the sugar until pale and creamy.

Slowly pour the hot milk into the yolks while whisking constantly to avoid curdling.

Return the mixture to the saucepan and cook over low heat, stirring constantly for 5 minutes. Do not boil.

Remove from heat and stir in the fresh cream.

Allow the custard to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.

Transfer to a lidded container and freeze until firm. Scoop and enjoy!