Vanilla Frozen Custard : Dense, Creamy, & Smooth

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.

On mobile? Click "Listen in browser".

Difficulty Level

Easy

Hard

Needed Items

Durations

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

Ingredients

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

Equipment

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

Do-Aheads

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.