The Best Homemade Vanilla Bean Frozen Custard Recipes

VANILLA BEAN FROZEN CUSTARD

Steps:

• Simmer milk in saucepan, slowly adding in sugar. Simmer together.
• Slice Vanilla bean and scoop out the inside. Add to simmering milk and sugar mixture. You can also throw in the entire vanilla bean and remove it during the straining process.
• Crack eggs and separate yolks. Place egg yolks in a medium sized bowl and whisk them for a bit.
• Temper the eggs by adding a spoonful at a time of the heated milk and sugar mixture to the whisked eggs. Continue to add spoonfuls until the eggs are heated.
• Pour tempered eggs into your saucepan and whisk on low heat. Continue until mixture thickens. Watch carefully because the eggs may start to scramble.
• Remove from heat. Strain mixture into large bowl with lid. (Straining removes any scrambled eggs and the Vanilla Bean).
• Add heavy cream and Vanilla extract
• Refrigerate until chilled
• Follow your ice cream maker instructions from here!

OLD FASHIONED VANILLA BEAN FROZEN CUSTARD

Steps:

• To a medium saucepan add the milk, cream, vanilla seeds and vanilla bean.
• Bring the mixture to a slow boil on medium heat.
• Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
• Combine eggs, egg yolks and sugar in a medium mixing bowl.
• Beat on medium speed until the mixture is thick, smooth and pale yellow (about 2 minutes).
• Remove the vanilla bean and discard.
• Measure out 1 cup of the milk mixture; with the mixer on low slowly add the hot mixture to the egg mixture in a slow steady stream.
• When thoroughly combined, pour the egg mixture into the hot milk mixture and stir to combine.
• Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon.
• Transfer to a bowl, stir in vanilla, cover with plastic wrap placed directly on the custard, and chill completely.
• Pour chilled custard into the freezer bowl, follow manufacturers directions.
• If a firmer consistency is desired, transfer the frozen custard to an airtight container and place in the freezer for about 2 hours.

VANILLA BEAN FROZEN CUSTARD

Steps:

• Separate the eggs, placing the yolks in a medium bowl. Whisk them briskly until they thicken slightly.
• In a medium saucepan, heat the half and half, sugar, vanilla bean, and salt over medium-low heat, stirring frequently to encourage the sugar to fully dissolve into the liquid. Remove the pan from the heat once the liquid is nearly ready to come to a simmer.
• Temper the egg yolks by slowly drizzling the warm half and half mixture into the yolks, whisking constantly to prevent the eggs from scrambling. Whisk briskly to combine before transferring the mixture back to the saucepan.
• Place the saucepan over medium-low heat. Whisk as the mixture warms to keep the custard from scorching as it cooks. The custard will thicken as it warms, combing to a pudding like consistency when finished. The properly thickened custard will coat the back of a spoon.
• Remove the pan from the heat. Place a fine mesh strainer or colander lined with cheesecloth over a large bowl. Transfer the warm custard to the strainer and allow it to pass through to the bowl beneath. This will ensure that the custard is completely smooth and does not contain any undissolved grains of sugar or cooked egg. Continue until all of the custard has been strained.
• Add the heavy cream, whipping cream, and vanilla extract to the bowl. Whisk to combine all of the ingredients. Chill the custard base until it is completely cooled. Attempting to churn ice cream or custard before the mixture is completely chilled will result in a custard with a grainy texture. If you can, allow the custard to cool overnight in the refrigerator. You can also place the bowl of custard inside a larger bowl filled with ice water to hasten the cooling by several hours.
• After the base has cooled completely, process it in your ice cream freezer according to the manufacturer's directions. Remove the frozen custard from the machine and place it in a freezer safe container. Freeze until firm and enjoy every single bite!

THE BEST HOMEMADE VANILLA BEAN FROZEN CUSTARD

Steps:

• 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 air tight container and place in freezer to harden for at least 8 hours.
• 7. 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!
• 8. Top with your favorite toppings, or just eat it plain. IT IS THAT GOOD!

FROZEN CUSTARD

Steps:

• Using a paring knife, split the vanilla bean in half. Use the back of the knife to gently scrape the caviar out of the bean and into a large saucepan. Add the vanilla bean, half-and-half and sugar and heat over low heat, stirring occasionally, until the sugar has completely dissolved. Remove from the heat and set aside.
• Whisk the egg yolks in a mixing bowl until pale yellow and slightly thick, 2 to 3 minutes. Temper the yolks by slowly drizzling a ladle of the hot half-and-half mixture into the bowl, whisking the whole time. Repeat with a second ladle of the hot half-and-half mixture, again whisking the whole time.
• Pour the tempered yolks back into the saucepan with the remaining half-and-half mixture and cook over low heat, stirring gently with a wooden spoon, until it's thick enough to coat the back of the spoon, 3 to 4 minutes.
• Set a fine-mesh strainer over a clean bowl. Pour the custard through the strainer into the bowl. Add the heavy cream to the strained mixture and stir everything together. Refrigerate until chilled, about 2 hours.
• Pour the chilled mix into an ice cream maker and freeze according to the manufacturer's directions. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 6 hours (but overnight is best for nice scoopable ice cream). Serve on its own or with warm apple crisp.

VANILLA BEAN CUSTARD

Steps:

• Heat oven to 300 degrees. Place an oven rack one-third of the way up from the bottom. Choose a small roasting pan large enough to hold four 6-ounce custard cups, and fill it with enough water to go halfway up the sides of cups. Place pan without cups in the oven. Meanwhile, combine cream, milk, and vanilla bean in a medium saucepan; bring to boil.
• Whisk together the yolks and sugar in a medium bowl until light and fluffy. Slowly whisk in the hot milk until completely combined, then pour into custard cups, and place them in the pan of hot water. Bake on the lower shelf until the custard has set and is no longer liquid when lightly touched in the center, 30 to 40 minutes. Remove pan from the oven, remove custard cups from the water, and place on a wire rack to cool. Serve at room temperature or chilled.

OLD-FASHIONED FROZEN VANILLA CUSTARD

Steps:

• In a heavy saucepan, combine first three ingredients. Cook, stirring constantly, until thickened. Cool. Pour into chilled ice cube trays without dividers or a shallow pan. Freeze to a mush (do not freeze hard). Whip cream; add vanilla and salt. Fold into partially frozen mixture. Return to trays or pan and freeze.

BASIC VANILLA CUSTARD

Steps:

• Have eggs ready in a bowl, and set aside where it will be within reach.
• Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
• Remove milk mixture from heat, preferably to a burner that's turned off.
• Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
• Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
• Remove pan from heat and stir in vanilla.

FROZEN VANILLA CUSTARD

Steps:

• Whisk egg yolks, sugar, and salt together until mixture changes from dark golden to pale yellow becomes fluffy.
• Heat milk and cream in a heavy saucepan over medium heat. Stir occasionally to prevent sticking to the bottom. Cook just until mixture starts to simmer when little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from heat.
• Whisk a ladleful of milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly. Whisk in vanilla. Cool completely (you can place the bowl in a larger bowl with ice water to cool it faster).
• Pour cooled mixture into a pitcher; cover. Refrigerate until ice cold or overnight.
• Pour custard mixture into ice cream maker and process (according to manufacturer's instructions) until custard reaches the consistency of soft ice cream, about 20 minutes. Quickly transfer to a plastic container. Place a piece of plastic wrap over the surface of the custard. Cover container and freeze until custard is firm enough to scoop, at least 3 hours.