Creamy Vanilla Custard Ice Cream Recipes

VANILLA CUSTARD ICE CREAM

Steps:

• In a Dutch oven, melt butter. Pour in milk and 1 cup of sugar. Bring to a boil over medium-high heat, stirring occasionally. , Combine flour and remaining sugar; add to pan. Bring to a boil, stirring constantly. Cook and stir for 2 minutes; remove from the heat. , In a bowl, beat egg whites until stiff peaks form. While beating, gradually add yolks. Stir in 1 cup of hot milk mixture. Return all to kettle; cook and stir for 2 minutes (do not boil). Chill. Add cream and vanilla; mix well. , Freeze in an ice cream maker according to manufacturer's directions. Serve with fruit if desired.

CREAMY VANILLA ICE CREAM

Steps:

• In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160°. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. , Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions.

CREAMY VANILLA CUSTARD ICE CREAM

Steps:

• In a large saucepan, heat milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Garnish with sprinkles if desired.

OLD-TIME CUSTARD ICE CREAM

Steps:

• In a large heavy saucepan, combine sugar, flour and salt. Gradually add milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir cream and vanilla into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.

CREAMY VANILLA CUSTARD ICE CREAM

Steps:

• Combine half and half, sugar, and egg yolks in a medium sauce pan.
• Cook stirring constantly over low heat till bubbles form around the edges of the pan.
• Chill then pour into cream canister.
• Stir in whipping cream and vanilla.
• Freeze according to your ice cream maker's directions.
• Add extras after freezing.

VANILLA CUSTARD ICE CREAM

Steps:

• Place milk in a small pan and heat over low heat until bubbles form, and milk becomes hot; add sugar and salt, stirring to dissolve.
• Remove from heat and add 1-2 tbsp of the hot milk to the egg yolks, mixing well; add more milk to eggs and bring it up to temperature.
• Pour egg mixture back into pan and continue to cook over low heat, stirring constantly, until it starts to thicken and reaches 160°F (use a thermometer to measure), about 10-12 minutes.
• Place the pan in a sink or basin full of ice water to cool down, continuing to stir.
• When custard is just barely warm, stir in the cream and vanilla.
• Refrigerate mixture until ready to use.
• Just prior to making, pour through strainer into the ice cream maker and follow your appliances instructions for operating.
• Note: Due to differences in operating times on various machines, that is not included in the prep time.

ULTIMATE VANILLA ICE CREAM

Steps:

• Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.
• Heat the cream and milk over a low heat, stirring occasionally, until it almost boils - you'll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.
• Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.
• Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn't boil - as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn't curdle.
• Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.
• Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don't take it out, then refreeze.) Remove from the freezer 15 minutes before serving.
• To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it's light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.

VANILLA ICE CREAM (BASIC CUSTARD STYLE)

Steps:

• Beat eggs very well with a mixer, gradually add sugar beat until thick and lemon colored.
• Stir in milk and heat, stirring until thickened.
• Remove from heat and cool mixture.
• Add cream and vanilla, cover and chill mixture.
• Pour into ice cream maker and follow manufactures directions.

VANILLA-CUSTARD ICE CREAM BASE

Steps:

• Combine milk and cream in a medium saucepan. Add vanilla seeds and pod. Bring mixture to a simmer over medium-high heat, stirring occasionally; remove from heat.
• Whisk together egg yolks, sugar, and salt in a large bowl. Gradually whisk in half of milk mixture. Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
• Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Cover and refrigerate until cold, at least 1 hour; custard base can be refrigerated up to 2 days ahead.