Texas Farmers Market April 3 2020

Vanilla Ice Cream (Custard Based)


Courtesy of Jessica Maher
Photography by Carole Topalian

Fairly difficult

Vanilla Ice Cream (Custard Based)


For 1 Batch(es)


  • 2 cups heavy cream
  • 2 cups raw milk (or pasteurized whole milk)
  • 7 egg yolks (reserve the whites for another ice-cream recipe)
  • 3/4 cups granulated sugar
  • 1 vanilla bean (optional)

Vanilla Ice Cream (Custard Based) Directions

  1. Combine milk and cream in medium saucepot.
  2. Slice the vanilla bean in half, scrape out the seeds from the interior with the back side of the knife and add both the bean and the seeds to the saucepot.
  3. In a separate bowl, whisk together the sugar and egg yolks.
  4. Scald the milk and cream over medium heat by just bringing it to a boil.
  5. Remove from heat and slowly add ½ of the milk/cream to the egg mixture in a thin stream, whisking all the while.
  6.  Pour egg mixture back with the rest of the dairy in the saucepot, return to low heat and continue to whisk until the custard starts to thicken (this will take only a few minutes). When the custard is ready, it should coat the back of a wooden spoon and still be smooth.
  7. Remove the custard from the heat, strain into another bowl and cool down in an ice bath (fill a larger bowl with ice and water, then gently lay the bowl with the custard on top to prevent the custard from cooking further); wash and reserve vanilla bean pod for flavoring other sauces.
  8. When the custard is cooled, it can be spun in the ice-cream machine according to the manufacturer’s instructions, but it’s best to hold the custard overnight in the refrigerator before spinning so that the components can meld together.
  9. The ice cream can be stored for up to a week, although it is best when eaten within two days of spinning.

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