THE BEST HOMEMADE VANILLA BEAN FROZEN CUSTARD
I shared this recipe YEARS ago… back when I was blogging about frozen custard + running. My brand // blog // business has changed A LOT since then, but this still remains the NUMBER ONE post people come to! I’ve had some requests to make it available again, so here it is! I hope you enjoy this as much as we have over the years!
Since I started this blog, it has been one of my goals to find a really fantastic frozen custard recipe that I could make at home and eat whenever I wanted.
Well, I’ve made one recipe and think I am done trying. Seriously, this is probably one of the creamiest, richest, most amazing frozen custards I have EVER eaten!
And I have tried A LOT.
Seriously, make this NOW. And thank me later…
The Best Homemade Vanilla Bean Frozen Custard
Adapted from the Pioneer Woman Cooks. You can see the photo step-by-step recipe there also.
ingredients
1 1/2 cups half and half
1 cup granulated sugar
1 whole vanilla bean, split and scraped
5 large egg yolks
1 1/2 cups heavy whipping cream
how to do it
1. Heat the half + half, sugar, and vanilla beans and pod in a medium saucepan over low heat, whisking constantly to avoid a skin forming on the top of the mixture. Turn off the heat when the mixture is just about ready to start simmering – the mixture should coat the back of a metal spoon.
2. Beat the egg yolks by hand or in a stand mixer until slightly thick. Slowly drizzle in about half of the half + half mixture into the eggs, whisking constantly. This is tempering the eggs – if you pour it in too fast, your eggs will scramble… and no one wants Scrambled Egg Ice Cream.
3. Pour the egg mixture back into the pan with the remaining half + half mixture and heat on low or medium-low heat until thick, stirring constantly. It will start to get really thick and custard-like, which is what we are going for! Remove from heat when it begins to simmer.
4. Pour the now custard into a bowl with the heavy whipping cream and stir to combine. Take a piece of plastic wrap and gently press it on to the top of the custard so the entire top surface is covered. This will help prevent it from forming a skin on top. Chill in the refrigerator for at least 2 hours or overnight. (After 2 hours, mine was not nearly cold enough, so I let it sit until the next day. Just gently touch the top to feel how cold the custard is.)
5. Following the manufacturers directions, freeze in an ice cream maker until it reaches your desired consistency, about 20-30 minutes. Place mixture in an airtight container and place in freezer to harden for at least 8 hours.
6. Before cleaning the blade, lick off every last inch and moan in ecstasy. 8 hours is entirely too long to wait for something this delicious!
7. Top with your favorite toppings, or just eat it plain. IT IS THAT GOOD!
Seriously… so rich, so creamy, so extraordinarily decadent! I’m sure I will have to experiment with other recipes, but for now, all I need is this tub, a spoon, and a couch. Mmmmm…
PS – There was actually a segment today on Great Day St. Louis featuring Chocolate Stout Ice Cream by Evan Benn. Schafly’s Coffee Stout is my 2nd favorite beer (their pumpkin is first), so I am looking forward to making this one!