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Vanilla Frozen Custard : Dense, Creamy, & Smooth

Main photograph of prepared recipe.

This homemade frozen custard is MUCH better than ice cream. It's dense and almost chewy, and your tongue will love its super-smoothe creaminess.

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Difficulty Level



Needed Items


  • 10 minutes prep
    10 minutes cooking
    4 hours chilling
    ~25 minutes churning
    TOTAL: About 50 minutes


  • 2 cups heavy cream
    1 cup whole milk
    2/3 cup Ultra Fine granulated sugar (or regular granulated sugar)
    Pinch of salt
    6 large egg yolks
    2 tsp vanilla extract (or more, to taste)
    3 Tbsp Golden Syrup or corn syrup (See Golden Syrup Podcast--see Additional Notes below)

Number of Servings

  • 8


  • Small saucepan
    Silicone spoon or spatula
    Small bowl
    Mesh strainer
    Medium bowl
    Ice cream churn


  • Make Golden Syrup (optional)
    Freeze Ice Cream Churn Bowl overnight, if needed.

Additional Notes

This is really good served soft, right out of the churn. If you want firmer custard, move the churned custard to an airtight container and freeze till hard. It’s still best if you let it warm up for about 15 minutes before serving from the freezer.

Here’s the Golden Syrup podcast.

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