Wanna know what to add to an ice cream base in order to get a velvety texture? If yes, this recipe for homemade vanilla custard ice cream is for you.
There are two main types of ice cream. Custard ice cream, which is made with a basis of a stirred egg custard, and the ice cream without eggs, which is usually based on milk. This recipe belongs to the first category as it is based on eggs. Or should I better say egg yolks.
All the ingredients add flavor to the ice cream, but each also plays a part in its texture. The eggs in custard ice cream make it richer and smoother than the eggless one. This is due to the fat and protein contained in egg yolks. While cooking protein holds moisture. This prevents the formation of crystals and leads to a smoother texture.
How to make homemade vanilla custard ice cream
For making the vanilla custard ice cream I used the following five ingredients: milk, heavy cream, sugar, vanilla and egg yolks. The steps are summarized as follows:
- Heat the milk, heavy cream, half the amount of sugar and vanilla.
- Beat the yolks with the rest of the sugar in the mixer.
- Incorporate the milk mixture slowly and carefully into the eggs so that they do not cook.
- Return the mixture to the pot to bring to a boil.
- Cool it out of the fridge and then leave it in the fridge for at least 12 hours. Then follow the instructions of the ice cream machine.
It sounds simple, right?
Making homemade ice cream without an ice cream machine
After cooling the ice cream in the refrigerator add it to the freezer. A creamy ice cream should not have ice crystals, so every 30 minutes we have to stir the mixture in order to dissolve them. After about 3 hours the ice cream will be quite frozen and almost all the crystals will have dissolved. If not, leave in the freezer for an additional 30 minutes and stir again.
Adding flavor to the ice cream
There are several ways to add your favorite flavor to an ice cream. Vanilla bean, tea, coffee and spices can be infused to the milk while heating. Then cook the ice cream base as usual. Just don’t forget to strain it before freezing.
While, if you want to add puree to the ice cream, add it after its 12-hour stay in the fridge, and before adding it in the ice cream machine. You can also add chunks of fruit to an ice cream. Before adding fresh fruits taste them to see how sweet they are, and then adjust the quantity of sugar.
Finally, chocolate could not be missing from the flavors of an ice cream. Melted chocolate can be added to the cooked custard ice cream. While, if you want to add nut pastes such as peanut butter or praline, add it to the base that has been chilled and aged, blending carefully to ensure full incorporation.
Preserving vanilla beans
Vanilla beans are one of my favorite ingredients. I recently discovered through a cookbook a new way of preserving them that I loved.
Vanilla beans are perfectly preserved in a bottle filled with vodka. Vodka keeps the beans soft and keeps vivid. So, every time I need vanilla, instead of tediously scraping it with a knife, I snip the bean in half and simply squeeze it with my fingers.
But the best part is that vodka has been infused with vanilla and it can be used as a vanilla extract. Amazing eh?
Homemade vanilla custard ice cream
- Ice cream machine
- 300 ml milk
- 300 ml heavy cream
- 150 gr granulated sugar
- ⅕ tsp salt
- 2 vanilla bean, split and scraped
- 180 gr egg yolks (around 10 eggs)
- In a medium saucepan with a lid, add the milk, heavy cream, half the sugar and salt.
- By using a knife, cut the vanilla in the middle and remove the beans. Add them to the pot along with the pods.
- After adding the vanilla bring to a boil over medium heat. Remove from heat and put the lid on. Let steep for 5 minutes and then remove the pods.
- At the same time, in the bowl of the mixer, add the egg yolks with the remaining amount of sugar and whisk on medium speed for 5 minutes.
- Temper by gradually adding about one-third of the hot milk mixture, whisking constantly.
- Add the egg mixture to the remaining hot milk in the saucepan and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (180°F/82°C).
- Strain the ice cream base into a metal container and cool in an ice water bath. Cover and refrigerate for a minimum of 12 hours, or overnight.
- Process in an ice cream machine according to the manufacturer’s instructions.
- Pack into storage containers or molds as desired and freeze for several hours before serving.
This was my recipe for the most creamy and velvety homemade vanilla custard ice cream you’ve ever tasted. Its velvety texture is mainly due to the many egg yolks. If you want to avoid them, you can try the simplest version that you will find here.
I would be thrilled to hear from you. Even more if your make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!