Gourmet Creamy Vanilla Custard Ice Cream
Indulge in the ultimate treat with this Gourmet Creamy Vanilla Custard Ice Cream! Made in my trusty Cuisinart Ice Cream Maker (ICE-20), this recipe transforms simple ingredients into a luxurious dessert that's even better than store-bought options like Häagen-Dazs. The key to its creaminess lies in the homemade custard—crafted with love and care—that elevates the vanilla flavor to new heights. This isn't just ice cream; it's an experience. I once showcased it during a science project with my son, setting up a small stand outside a movie theater where we offered samples to over a hundred moviegoers. The feedback was astounding! Many declared it the best vanilla or strawberry ice cream they had ever tasted, even mistaking the vanilla for strawberry due to clever food coloring. Our little experiment showed just how perception can influence taste, but everyone agreed—with or without the color, the flavor was exceptional. This ice cream is perfect for parties, family gatherings, or simply a cozy night in. Get ready to scoop up some happiness!
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
Egg Yolk
4 (Separated from the whites)
Sugar
1/2 cup (Granulated)
Whole Milk
1 cup (Scalded)
Heavy Cream
1 cup (Chilled)
Vanilla Extract
2 teaspoons (Pure)
Instructions
1
In a medium mixing bowl, combine the egg yolks and sugar. Whisk them together vigorously until the mixture turns thick and pale in color, about 2-3 minutes.
2
In a medium saucepan over medium heat, slowly scald the milk. This means heating it just until bubbles begin to form around the edges, but do not allow it to boil.
3
Gradually pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs and prevent them from scrambling.
4
Return the mixture to the saucepan and cook over low to medium heat, stirring continuously with a wooden spoon or heat-resistant spatula. Cook until the custard thickens and coats the back of the spoon, about 5-10 minutes. Do not let it boil.
5
Once thickened, remove the saucepan from the heat and let the custard cool to room temperature.
6
When the custard is cooled, stir in the heavy cream and vanilla extract until fully combined.
7
Prepare your ice cream maker according to the manufacturer's instructions by inserting the frozen bowl.
8
Turn on the ice cream maker and slowly pour in the custard mixture. Let it churn for about 20-25 minutes until thickened and creamy.
9
Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for Gourmet Creamy Vanilla Custard Ice Cream?
This recipe is a luxurious frozen dessert made with a homemade custard base of egg yolks, sugar, milk, and cream, designed for use in an ice cream maker.
Which ice cream maker is recommended for this recipe?
The recipe mentions using a Cuisinart Ice Cream Maker (ICE-20) for optimal results.
How many egg yolks are required?
You will need 4 egg yolks, which should be separated from the whites.
What type of sugar should I use?
The recipe calls for 1/2 cup of granulated sugar.
How much milk is needed and how should it be prepared?
You need 1 cup of whole milk that has been scalded, meaning heated until small bubbles form at the edges.
What is the quantity of heavy cream used?
The recipe requires 1 cup of chilled heavy cream.
What kind of vanilla extract is best?
The recipe recommends using 2 teaspoons of pure vanilla extract for the best flavor.
How do I start the custard-making process?
Begin by whisking the egg yolks and sugar together in a mixing bowl for 2-3 minutes until thick and pale.
What does it mean to scald the milk?
To scald milk, heat it in a saucepan over medium heat until bubbles just begin to form around the edges, but do not let it boil.
How do I prevent the eggs from scrambling?
You must temper the eggs by gradually pouring the hot milk into the egg yolk mixture while whisking constantly.
How long should the custard cook on the stove?
The custard should be cooked over low to medium heat for about 5-10 minutes while stirring continuously.
How do I know when the custard is ready?
The custard is ready when it thickens enough to coat the back of a wooden spoon or heat-resistant spatula.
Is it okay to let the custard boil?
No, you must ensure the mixture does not boil while it is thickening on the stove.
When should I add the heavy cream and vanilla?
Stir in the heavy cream and vanilla extract only after the custard has cooled to room temperature.
How long does the ice cream churn?
Once the mixture is poured into the ice cream maker, let it churn for 20-25 minutes until it is thick and creamy.
How long does it take to firm up in the freezer?
Transfer the churned ice cream to an airtight container and freeze it for at least 4 hours.
How many ingredients are in this recipe?
There are 5 main ingredients: egg yolks, sugar, whole milk, heavy cream, and vanilla extract.
Is this recipe better than store-bought ice cream?
The creator claims it is even better than high-end store-bought options like Häagen-Dazs.
Can this ice cream be used for science experiments?
Yes, the recipe was used in a science project to demonstrate how color perception influences taste.
Why did people mistake vanilla for strawberry in the sample test?
People mistook the flavor because the creator used clever food coloring to change the appearance of the vanilla custard.
Is this recipe suitable for parties?
Yes, it is described as perfect for parties, family gatherings, or cozy nights in.
What tags are associated with this recipe?
Tags include vanilla ice cream, custard ice cream, frozen dessert, and homemade ice cream.
How should I prepare the ice cream maker bowl?
The bowl must be frozen according to the manufacturer's instructions before starting the churning process.
Is this recipe kid-friendly?
Yes, it is tagged as kid-friendly and was even used for a son's science project.
What is the key to the creaminess of this ice cream?
The secret to the extreme creaminess is the homemade custard base crafted with tempered egg yolks.
Can I substitute the heavy cream?
The recipe specifically calls for heavy cream to achieve a luxurious and gourmet texture.
What kind of container should I use for freezing?
You should use an airtight container to prevent ice crystals and keep the ice cream fresh.
How many people were tested in the movie theater experiment?
Samples were offered to over a hundred moviegoers who gave astounding feedback.
What is the texture of the egg and sugar mixture before adding milk?
It should be whisked until it is thick and pale in color.
What should I use to stir the mixture while it cooks?
It is recommended to use a wooden spoon or a heat-resistant spatula.