Frozen Vanilla Custard

Frozen Vanilla Custard Recipe
Oxmoor House
Ice cream and sorbets are convenient go-tos when you want an easy dessert. Use this custard as a base for many flavors by adding your favorite ingredients when it's almost frozen.


Serves 8 (serving size: 1/2 cup)
Total time: 4 Hours, 39 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 16 Minutes
Total: 4 Hours, 39 Minutes

Nutritional Information

Calories 139
Caloriesfromfat 0.0 %
Fat 6.5 g
Satfat 3.2 g
Monofat 2.2 g
Polyfat 0.6 g
Protein 4.1 g
Carbohydrate 16.4 g
Fiber 0.0 g
Cholesterol 143 mg
Iron 0.3 mg
Sodium 73 mg
Calcium 99 mg


2 cups milk
1/2 cup half-and-half
1/2 cup sugar
5 large egg yolks
1/8 teaspoon salt
1/2 teaspoon vanilla extract


1. Cook milk and half-and-half in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.

2. Combine sugar and egg yolks in a large bowl, stirring with a whisk until thick and pale. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Stir in salt; cook over medium heat 10 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla.

3. Place pan in a large ice-filled bowl until custard is chilled (about 1 hour), stirring occasionally.

4. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon frozen custard into a freezer-safe container; cover and freeze 3 hours or until firm.

Kids Can Help: I love making our sweet treats really count, so when we're at the store, I ask my kids to pick out the fruit they'd like to add to this base. Then they're really excited to eat it, plus they're getting a great dose of fruit. Kids can also help by measuring all the ingredients for you.

Amanda Haas,

Cooking Light Real Family Food,

Oxmoor House

September 2012
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