Vanilla Custard Ice Cream
This delicious old-fashioned vanilla ice cream is made super creamy by the addition of 4 egg yolks. It’s surprisingly easy to make and just as easily converts to gluten and dairy free. It’s the perfect ending to your 4th of July cookout!
1 ½ cups full fat milk (For dairy free, use 3 cups of the thickest dairy free milk or dairy free cream,/half and half that you can find)
1 ½ cups heavy cream
½-3/4 cup granulated sugar, depending on how sweet you like it
4 egg yolks
1 tablespoon vanilla extract or 2 teaspoons vanilla paste
If you’re using an electric mixer, remember to freeze the canister overnight, or make sure you have ice and rock salt on hand. You’re going to make the custard and then chill it overnight, so plan to start making this one day ahead of when you want to serve it.
In a small bowl, whisk together the egg yolks and about half of the sugar, until the yolks are lighter in color. Set aside. In a medium saucepan, combine the milk, cream, and remaining sugar. Cook, stirring occasionally, on medium/low heat until bubbles start to form at the edges of the pot and the cream mixture is simmering. Remove from heat and stir in vanilla.
Temper the eggs – a spoonful or small ladle at a time, add hot cream mixture to the yolks and whisk well. Continue until you’ve added and mixed in about half of the cream. Add the tempered egg mixture to the pan of cream and return to the stove on medium/low heat. Cook until the mixture thickens and coats the back of a spoon. Check this frequently so that you don’t overcook the custard.
Remove from heat and pour into a bowl for chilling. If you have any egg bits, pour through a sieve or strainer and into the fridge. Chill overnight. The next day, set up your ice cream maker and follow the usual directions!