Creamy Vanilla Custard Recipe Is a Dreamy Frozen Dessert (6 Ingredients) Ice Cream Desserts Snacks High Protein Recipes

Let's make some frozen custard! Frozen custard is similar to ice cream, but has the addition of eggs. The texture is denser than ice cream and it's usually served not as frozen as ice cream (aka meltier). This frozen vanilla custard recipe is easy to prepare, though it does take some time to chill and freeze. But it's worth it!

Here's your shopping list for this easy frozen vanilla custard recipe, though you probably have most already in your kitchen: milk, sugar, cornstarch, salt, eggs, sweetened condensed milk and vanilla. The ingredients do require a short cooking time on the stove before being cooled and then processed in an ice cream maker.

You could use vanilla beans or vanilla paste in place of the vanilla extract. One vanilla bean typically equals 1 teaspoon of vanilla extract. Open the pods with a sharp knife then scrape out the pulp.

Serve this creamy frozen vanilla custard recipe for dessert or as a sweet snack in the hot summer months (or anytime!).

Cuisine: American
Prep Time: 6 hours plus to chill and freeze
Cook Time: 20 minutes
Total Time: 6 hours (approximately)
Servings: 6 (makes about 1 1/2 quarts)

Ingredients

• 4 cups milk
• 1 1/4 cups granulated sugar
• 1/3 cup cornstarch
• 4 eggs
• 14 ounces (1 can) sweetened condensed milk
• 2 tablespoons vanilla

Here's how to make it: 

1. Put the eggs into a bowl and beat lightly. 
2. Pour the milk into a saucepan and heat to 175 degrees F. Add the sugar, cornstarch and salt and whisk until dissolved. 
3. Add a little of the hot milk mixture to the eggs to temper. Add the eggs into the saucepan and whisk constantly over low heat. Cook until mixture comes back to 160 degrees F and coats the back of a spoon. Remove from the heat. Put the saucepan into a bowl of ice water to cool for about 2 minutes. 
4. Stir in the condensed milk and vanilla. Cover the custard with plastic wrap (make sure it touches the top of the custard to prevent a skin from forming). Refrigerate until cold, at least 4 hours and up to overnight. (Try this custard recipe with other flavors of extract.)
5. To make the custard, pour the mixture into an ice cream maker, filling about 2/3 full. (If you have a small ice cream maker, refrigerate any remaining custard base and use later.) Process according to manufacturer's directions, then put into a container and freeze for at least 2 hours. Store the custard in an airtight container in the freezer.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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