Vanilla Custard Ice Cream

Vanilla Custard Ice Cream

This recipe makes a rich but not overly sweet custard vanilla ice cream.
You can eat it as is, or use it as a base to add your own flavour combinations.


2 cups (500 mL) milk
1 cup (250 mL) 35% cream (AKA: whipping / heavy)
½ cup (125 mL) sugar
3 egg yolks
1 vanilla pod


Prep time: ,
Cook time: ,
Rest time: Overnight


Serves: 4


Split the vanilla pod and scrape out the seeds.
Heat the milk, cream, sugar, and vanilla pod in a heavy saucepan over medium-low heat to just under a boil.
Stir occasionally so it does not scorch.
While the milk is heating, separate and whisk the egg yolks in a mixing bowl with the scrapings from the vanilla pod until pale yellow.
Slowly pour the heated milk into the yolks, whisking constantly.
Chill the mixture thoroughly - overnight is best.
Pour mixture into the ice cream freezer and follow manufacturers directions.


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Vanilla Custard Ice Cream Recipe
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