This post may contain affiliate links. Read our disclosure policy.
The most delicious homemade ice cream? Cooked vanilla custard makes a great base for this Vanilla Frozen Custard recipe. Add your favorite fruits or candies for an easy summer dessert.
Summer means ice cream! Have you ever tried making homemade ice cream? I fell in love with a creamy frozen custard rather than traditional ice cream. We’re from the Midwest…what can I say. 🤷♀️
You’ll need an ice cream machine for this recipe, but with updated countertop electric ice cream machines, this recipe is easier than dragging the family to the store when the ice cream craving hits. And it’s delicious served over our famous brownies.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Meg says, “This was AMAZING!! My ice cream making doesn’t get it really stiff right out of the maker… but I put it in the freezer over night and tonight it was perfect… I made my amazing hot fudge sauce to go on it!! All I can say is WOW!! It’s going to be hard for me to buy ice cream any more!!”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Gina says, “This was excellent! We made it with just ½ cup sugar, and I think the flavor was perfect.”
Frozen custard originated in Coney Island, New York, in the early 1900’s. The World Fair in Chicago in the 1930’s helped to seal it as a midwestern favorite.
Now we have restaurants dedicated to selling their version of frozen custard. Culver’s, Freddy’s, Shake Shack and of course a slew of small local custard shops. It’s a favorite summer frozen dessert.
Eggs are the main difference.
Frozen custard is a rich, smooth textured ice cream. Both ice cream and custard have cream, sugar and milk, but custard has one not-so-secret ingredient that ice cream traditionally does not have. Eggs. When eggs are added to dairy, you now have custard.
Some recipes call for using whole eggs, but this recipe only uses the yolks which makes a rich, smooth dessert.
Of course it depends on your recipe and what you are adding, but in general, custard has less calories and fat than homemade ice cream.
Can we call it “good for you”? Maybe not…but homemade frozen custard often doesn’t have the additives that store bought ice cream has.
Fresh ingredients are best for homemade frozen custard:
There are a few important things to remember when making homemade custard ice cream.
When you temper eggs, you slowly raise the temperature of cold or room temperature eggs by adding a small amount of hot food or liquid and whisk it in quickly.
Crack the eggs into a bowl, then slowly drizzle ½ cup hot milk mixture into the eggs, whisking the entire time you are drizzling.
It’s only after this that you add the egg mixture back into the entire hot milk mix.
Tempering eggs prevents the egg from cooking. No one wants scrambled eggs in their ice cream!
Plan between 20-30 minutes for the ice cream to churn in the maker. The exact time will depend on the temperature of the milk mixture and the exact texture of vanilla frozen custard that you desire.
Whether you choose plain vanilla, vanilla bean or a fun overloaded custard, it’s delicious to scoop into a cake cone or waffle cone on a warm spring or summer day. Your taste buds will thank you.
And here’s a few unique options for a flavor of the day. Yes, we’ve actually made these flavors!