We’re into Birthday Month, which means I’m taking the next few weeks to pull out the best and recreate some of my favorite foods. After more than ten years at this schtick, it’s hard to come up with new ones every year, but what I’ve got coming up is actually pretty exciting. Starting with this homemade frozen vanilla custard.

Because what’s probably my #1 favorite food? Ice cream.

Well, custard.

vanilla custard

I have always enjoyed a plain vanilla, and often when I’m in front of a case of 31 flavors, I’ll almost always pick something simple. The “old person” flavors, if you will.

Not that I don’t like to play in the sandbox at home. See exhibit A, B, C and D.

BUT, today we are going back to my heart of hearts and not just with ice cream, but with custard.

Custard is for me, both nostalgia and comfort.

vanilla custard

When we were sick as kids, Mom always made baked custard. It was clean, had protein, not a ton of sugar and easy on the tummy and sore throats.

I grew up eating frozen custard, every summer in Buffalo when I’d be up there with my grandparents. The richness and creaminess that I’m used to from that is probably why crème brulee is in my top three dessert choices – if it’s on a restaurant menu, 90% chance I’m ordering it.

It’s also why I will loudly crap on any sort of fro-yo, or the trendy healthy internet recipes that claim to be ice cream when it’s really just a frozen protein shake (or pureed frozen bananas are just that- pureed frozen bananas).

This particular recipe comes from Le Foodist, and the cooking class that Mom and I took when we were in Paris earlier this spring. Like most French foods, the deliciousness comes from both the simplicity and the high quality ingredients. When there are only four, they better be the best.

Eggs

Milk (not cream, but whole)

Sugar

Vanilla

We used a vanilla bean in class, but since I didn’t have any at home, I used vanilla bean paste, which worked splendidly.

Like the other recipes I have on here, it does require some time on the stovetop. I promise though, it’s quick.

And totally worth it.

Homemade Vanilla Frozen Custard

August 3, 2023

Servings: 2-4

Cook: 10 min

Total: 8 hr

Difficulty: Easy

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Delicious homemade vanilla frozen custard comes together in no time, and with only 4 ingredients, no extra trips to the store.

By: Chrissy

Ingredients

2 large egg yolks
40 g sugar (about 2 1/2 TB)
1 cup whole milk
1 TB vanilla bean paste or pure vanilla extract

Directions

Step 1 Whisk the egg yolks with sugar until pale yellow and thick.
Step 2 Bring the milk to a boil in a medium saucepan over medium-high heat, then a switch off the heat.
Step 3 Slowly pour the milk into the egg mixture, stirring vigorously off the heat to avoid scrambling. Add the mixture back to the saucepan and return to the heat.
Step 4 Whisk the mixture continuously until the mixture thickens and coats the back of a spoon (you should be able to draw a line through it with your finger) and take off the heat.
Step 5 Add the vanilla bean paste/extract.
Step 6 Cover with plastic wrap (let the plastic wrap touch the surface of the custard) and place in the fridge until completely cooled.
Step 7 Put in the ice cream maker and churn according to manufacturer’s instructions and freeze until ready to serve.
Step 8 Take out of the freezer about 5 minutes before serving to soften.
Step 9 Recipe adapted from Le Foodist