Homemade Custard Ice Cream Recipe Food Folks And Fun

Instructions

1. In a saucepan, heat the heavy cream and whole milk over medium heat until it reaches a simmer. Do not boil.

2. In a separate bowl, whisk together the egg yolks and sugar until well combined and slightly thickened.

3. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to avoid curdling.

4. Pour the combined mixture back into the saucepan and add the vanilla bean (scrape the seeds into the mixture) or vanilla extract.

5. Cook the custard mixture over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This should take about 8-10 minutes.

6. Remove the saucepan from heat and let the custard cool to room temperature. Once cooled, cover the surface of the custard with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours or preferably overnight.

7. After the custard has chilled thoroughly, pour it into an ice cream maker and churn according to the manufacturer's instructions.

8. Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container, cover with a lid, and freeze for an additional 4-6 hours until firm.

9. Scoop out your delicious Homemade Custard Ice Cream into bowls or cones and enjoy the creamy goodness!