Frozen Vanilla Custard

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.

Yield: Serves 8 (serving size: 1/2 cup)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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

Nutritional Information

Amount per serving
  • Calories: 139
  • Calories from fat: 0.0%
  • Fat: 6.5g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.1g
  • Carbohydrate: 16.4g
  • Fiber: 0.0g
  • Cholesterol: 143mg
  • Iron: 0.3mg
  • Sodium: 73mg
  • Calcium: 99mg

Ingredients

  • 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

Preparation

  1. 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. 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. 3. Place pan in a large ice-filled bowl until custard is chilled (about 1 hour), stirring occasionally.
  4. 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.
  5. 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.
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