Vanilla Bean Frozen Custard Recipe (2024)

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Vanilla Bean Frozen Custard Recipe

Many many moons ago, I was an unemployed attorney living the housewife life (don’t ask lol). With a gift card I purchased my most cherished kitchen item, a KitchenAid mixer. It immediately sent me into a baking frenzy and recipe creation. Then once I picked up the ice cream attachment I was deep into creating the perfect at home frozen custard because the ice cream starters kits are for suckers. I shared this recipe on an old blog that I no longer post on. Since I abandoned it, the recipe has been shared countless times, so it seemed like a good time to revisit and revamp it. Check out my updated Vanilla Bean Frozen Custard recipe belowww!

Recipe Prep

Recreating this recipe posed a few problems. First, I no longer had my KitchenAid freezer bowl! If you check the reviews many buyers complain about the blue gel inside of the bowl leaking after a few uses. Well the same darn thing happened to me! I threw it out years ago so I had to break down and buy a new one (on sale). This time, I picked it up from a fancier retailer and kept my receipt. Best believe I will be marching up there with that bowl if it craps out again.

I also wanted to pick up real vanilla beans and WHO knew that was so complicated now?! HEB, Trader Joes and Target all did not carry them. I had to go to Whole Foods and spend my entire check for a jar with three vanilla beans in it. *Sighs* if you plan ahead better than I did, you can pick them up from Amazon for a better price. Also consider grabbing a good strainer and a heat resistantwhisk or spatula for this recipe.

Frozen CustardRecipe

Before I dive into the recipe, I want to note this is a custard recipe and not an ice cream recipe! Custard is creamier because the recipes call for more eggs. Once you switch to frozen custard you can never go back to regular ole ice cream. Alright so when I made this recipe, I made one batch with brown sugarbecause I’m obsessed with using it over plain ole white sugar. In doing so, I may have accidentally created a caramel frozen custard, but it was good none the less. I still made the plain ole vanilla version too. The recipes are the same, just sub in what sugar you want to use in the directions below.

Vanilla Bean Frozen Custard Recipe (2)

See those beautiful vanilla specks?

Vanilla Bean Frozen Custard Recipe (3)

5 from 7 votes

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Vanilla Bean Frozen Custard

A homemade vanilla bean frozen custard recipe to be used in any at home ice cream maker.

Ingredients

  • 1CupMilkWhole Milk is Best
  • 2/3CupSugar (Brown or White Granulated Sugar)
  • 1Vanilla Bean
  • 1TspVanilla Extract
  • 1 1/2CupsHeavy Whipping Cream
  • 3EggsI've added up to 5 eggs to this recipe for creamier results.

Instructions

  1. Simmer milk in saucepan, slowly adding in sugar. Simmer together.

  2. Slice Vanilla bean and scoop out the inside. Add to simmering milk and sugar mixture. You can also throw in the entire vanilla bean and remove it during the straining process.

  3. Crack eggs and separate yolks. Place egg yolks in a medium sized bowl and whisk them for a bit.

  4. Temper the eggs by adding a spoonful at a time of the heated milk and sugar mixture to the whisked eggs. Continue to add spoonfuls until the eggs are heated.

  5. Pour tempered eggs into your saucepan and whisk on low heat. Continue until mixture thickens. Watch carefully because the eggs may start to scramble.

  6. Remove from heat. Strain mixture into large bowl with lid. (Straining removes any scrambled eggs and the Vanilla Bean).

  7. Add heavy cream and Vanilla extract

  8. Refrigerate until chilled

  9. Follow your ice cream maker instructions from here!

Using the KitchenAid Mixer

After your mixture is chilled, it is time to throw the frozen custardinto the KitchenAid mixer. Your freezer bowl should have frozen over night (15 hours as instructed) at this point. Onceyou attach the bowl and spinner, gently pour your chilled frozen custardmixture in and begin spinning on the lower settings. When it is ready it will begin to clump in the middle. Mind you, it will have the consistency of partially frozen ice cream when it’s ready. For the good frozen consistencyit will need some time in the freezer. Forthis, I rely on my Zak! ice cream container to store and freeze. Give it a few hours and you will have good scoopable solid ice cream.

Vanilla Bean Frozen Custard Recipe (4)

Here is the recipe with brown sugar!

By Erika | Black Girls Who Brunch|2020-05-03T17:26:39-05:00January 21st, 2017|Categories: Ice Cream, Recipes|14 Comments

See Also
Old Fashioned Vanilla Ice Cream RecipeEasy Homemade Blackberry Ice Cream RecipeKerrygold Irish Shortbread Recipe | Baked by ClaireTHE 3 INGREDIENT COOKIE - {100kRecipes}

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  1. Vanilla Bean Frozen Custard Recipe (10)

    Elsa | the whineryJanuary 21, 2017 at 7:49 pm - Reply

    I got a kitchenAid mixer for Christmas and I’ve been baking up a frenzy too, haven’t tried ice cream yet but I might just get the attachment for this frozen custard! Looks yummy!

  2. Vanilla Bean Frozen Custard Recipe (11)

    Linda RautioMay 24, 2018 at 10:11 pm - Reply

    How many eggs do you use in this custard? Eggs are not listed in the recipe! ?

    • Vanilla Bean Frozen Custard Recipe (12)

      Erika | Black Girls Who BrunchMay 24, 2018 at 10:39 pm - Reply

      Awww thanks for catching that! I changed the recipe format recently and one of the most important ingredients was left off! It is updated now 🙂

  3. Vanilla Bean Frozen Custard Recipe (13)

    TanyaJune 5, 2018 at 10:32 am - Reply

    Vanilla Bean Frozen Custard Recipe (14)
    I have an ice cream maker and I made ice cream like once. Lol. This looks amazing and I for sure am going to bring it out this summer to make this custard. I love how you used real vanilla beans in this recipe, so worth it!

  4. Vanilla Bean Frozen Custard Recipe (15)

    Mila BuckleyJune 5, 2018 at 11:04 am - Reply

    Vanilla Bean Frozen Custard Recipe (16)
    Every time you make ice cream, I’m drooling! You have a great base recipe!

  5. Vanilla Bean Frozen Custard Recipe (17)

    Briana RiddockJune 5, 2018 at 4:26 pm - Reply

    Vanilla Bean Frozen Custard Recipe (18)
    This is the most perfect dessert to make now that the weather is getting hot! Thanks for sharing!

  6. Vanilla Bean Frozen Custard Recipe (19)

    JazzJune 6, 2018 at 8:38 am - Reply

    Vanilla Bean Frozen Custard Recipe (20)
    This looks and sounds delicious and I know your ice cream recipes are always the best!

  7. Vanilla Bean Frozen Custard Recipe (21)

    ShanikaJune 6, 2018 at 12:15 pm - Reply

    Vanilla Bean Frozen Custard Recipe (22)
    This looks so creamy and delicious! I love vanilla bean and this definitely sounds like the perfect summer sweet treat!

  8. Vanilla Bean Frozen Custard Recipe (23)

    CharlaJune 6, 2018 at 12:57 pm - Reply

    Vanilla Bean Frozen Custard Recipe (24)
    I remember when you shared this on Instagram and I was drooling over the flavour combination. Did I mention that I’m stilling waiting for my share of your ice cream.

  9. Vanilla Bean Frozen Custard Recipe (25)

    TalithaApril 26, 2020 at 9:50 am - Reply

    Are only the egg yolks used in the recipe? The separated egg whites are never incorporated, correct?

    • Vanilla Bean Frozen Custard Recipe (26)

      Erika | Black Girls Who BrunchApril 26, 2020 at 11:05 am - Reply

      Correct! Just the yolks. You may be able to save the whites for something else later.

  10. Vanilla Bean Frozen Custard Recipe (27)

    PaulaJuly 1, 2020 at 7:15 pm - Reply

    Can I elimnate the vanilla extract and put in an extra vanilla bean instead?

    • Vanilla Bean Frozen Custard Recipe (28)

      SomedudewholovestocookMay 10, 2021 at 8:45 pm - Reply

      For sure. Double or even triple the beans for more flavor. You can also just use vanilla bean paste and skip the whole pod. Adding the pod in and heating it up allows you to steep for more flavor. You can also add the pod to your cream or dairy the night before and soak it for extra flavor. However from a cost and over all standpoint 1 bean + extract is the way to go. I’ve made tons of custard and the vanilla extract (especially if it’s the kind with alcohol) plus 1 bean per 1-2 quarts is my preference. The alcohol from the extract keeps the ice cream softer in the freezer. Plus having those little vanilla seeds people know it’s going to be delicious.

  11. Vanilla Bean Frozen Custard Recipe (29)

    KarenJuly 4, 2020 at 6:06 pm - Reply

    Vanilla Bean Frozen Custard Recipe (30)
    I tried this recipe after the last one I used produced ice cream that was more icy than creamy. I used brown sugar, 4 egg yolks and 1 tbsp Nielsen-Massey vanilla bean paste instead of the bean and extract. We also stirred in chunks of brownies and cookie. All of the kids got to help at some level. We just finished our first bowls of it and, to quote my husband, “All other ice cream is now pointless.” I think we’re going to be making ice cream from this recipe forever. My next try is going to be making this with white sugar, leaving out the vanilla bean, and adding strawberries after my son requested we make strawberry ice cream. I think this is going to be the base for both ice cream and memories for years to come. Thank you!!

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Vanilla Bean Frozen Custard Recipe (2024)

FAQs

What is the best thickener for homemade ice cream? ›

Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.

Read More ›
What makes frozen custard creamy? ›

Frozen custard is made with a combination of egg yolks, heavy cream, a small amount of milk, and sugar. The eggs give the frozen custard a creamy and rich texture, while the heavy cream provides a smooth and velvety consistency. The sugar is used to sweeten the frozen custard and minimize ice crystals' formation.

Learn More ›
What are the 3 types of custard? ›

3 Varieties of Custard

There are three main varieties of custard: baked custard, stirred custard, and steamed custard. The first two are both popular in Western cuisine. Baked custard is typically firmer and made with whole eggs, while stirred custards can be much runnier and often only contain the yolks.

Keep Reading ›
Which is healthier ice cream or frozen custard? ›

Brands vary, but vanilla ice-cream typically has about 10 per cent more calories than custard, as well as twice the saturated fat, less protein and half the calcium and potassium. However, ice-cream usually has less sugar and salt, too.

Show Me More ›
What is the secret to making ice cream very creamy? ›

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

Continue Reading ›
What is the secret ingredient to ice cream? ›

The cream cheese helps create an ice cream with a denser, smoother texture. As explained by TASTE, cream cheese acts as a stabilizer in ice cream, preventing water from seeping out of the milk and cream as well as preventing the formation of ice crystals that detract from ice cream's creaminess.

View Details ›
What makes frozen custard so good? ›

The main difference between frozen custard and ice cream is that frozen custard is made with egg yolks and ice cream is not, giving the former a richer flavor and mouthfeel.

Learn More Now ›
How does frozen custard get its dense creamy texture? ›

Because it is not held in the chamber, there is very little air beaten into the custard, referred to as “overrun.” This low overrun (20-25%) is what gives frozen custard its wonderfully dense and creamy texture, or “mouthfeel.”

Learn More ›
What ingredient makes the custard thicker? ›

Custard is a decadent dessert made with eggs, milk, and sugar. Eggs are responsible for custard's thick and velvety texture, but some recipes (such as this one) call for thickeners such as cornstarch or arrowroot for extra richess.

Learn More ›
What is the American version of custard? ›

The British word 'pudding' is commonly used to refer to any sweet dessert eaten after a meal. Americans use the term only to mean an egg custard that is usually sweet but could also be savory. The most popular custards of this type in the US are chocolate, vanilla and butterscotch.

Read More ›

What is another name for vanilla custard? ›

Crème anglaise has many names: English cream, English custard, pouring custard, sauce à la anglaise, vanilla sauce -to name a few. Pastry chefs simply call it “anglaise”.

Explore More ›
What is Culver's custard made of? ›

Vanilla Frozen Custard [Milk, Cream, Skim Milk, Sugar, Corn Syrup, Egg Yolk, Guar Gum, Mono & Diglycerides, Locust Bean Gum, Carrageenan, Natural and Artificial Vanilla Flavor], Pecan Pieces [Vegetable Oil (Peanut, Cottonseed, Soybean and/or Sunflower Seed), Sea Salt], Salted Caramel [Corn Syrup, Sweetened Condensed ...

Get More Info ›
Can diabetics have custard? ›

You can buy NAS (no added sugar) custard powders, which some may tolerate in small amounts when well-paired. However, for those who want proper custard that is much more tolerable, you could try this recipe for a low-carb homemade REAL custard!

See Details ›
Does McDonalds serve real ice cream? ›

Notice how "ice cream" isn't part of the name, or the product's description: "Our Vanilla Cone features creamy vanilla soft serve in a crispy cone." That's because the Vanilla Cone at McDonald's isn't made with real ice cream, it's just plain ol' soft serve.

Read On ›
Can diabetics eat custard ice cream? ›

While there are some extra things to consider, ice cream can be included in a healthy meal pattern even if you have diabetes. It's best to eat ice cream in moderation and to choose an option with lower saturated fat, lower carbs and no or low added sugar.

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Which chemical is used for thickening ice cream? ›

Xanthan gum is used as a stabilizer in ice creams and other milk-based products, in confectionery products and noodles, in salad dressings, and in nonalcoholic beverages. It is used as a thickener in soups, sauces, gravies, shakes, syrups, relishes, and toppings.

View Details ›
What is the preferred thickener for making a cream filling? ›

Corn Starch

It is used for thickening soups and sauces, but it is also a very important ingredient in making pastry cream. In order to thicken, it must be first dissolved in a cold or lower temperature liquid, and then cooked for about 3 minutes. If you put corn starch directly into a hot liquid, it will lump.

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What does xanthan gum do to homemade ice cream? ›

The addition of this enhances the texture of ice cream by preventing the formation of large ice crystals. Xanthan gum produces ice cream that is high in fat without requiring heavy cream. Xanthan gum works as a thickening agent in the liquid base of ice cream and stabilizes the emulsion of fat particles in the water.

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Why won't my homemade ice cream thicken up? ›

Freeze your freezer bowl.

If your bowl isn't totally frozen, your ice cream won't thicken and churn but remain soupy instead. TIP: Make sure your freezer bowl is completely dry before placing it in the freezer. Water droplets will turn into ice and end up in your ice cream!

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