How to Make Frozen Vanilla Custard at Home - Vanilla Ice Cream Recipe (2024)

FAQs

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.

Can custard be frozen? Yes.

🔪 How to make Custard

In a jug, mix the egg yolks, cornflour, sugar and vanilla extract. Pour the hot cream/ milk over the egg mixture, slowly, whilst stirring constantly, then pour back into the pan and heat gently while stirring with the whist, until thick and creamy.

The two sweet treats are often mistaken for each other, but there are distinct characteristics to each. While ice cream is light, airy, and creamy, frozen custard is way denser and creamier.

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 ...

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.

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. Some ice creams are made with egg yolks, however, which would technically make them custards based on the USDA guidelines.

Let's start by saying that all custard is soft-serve, but the converse is not true. The main difference comes down to one ingredient: eggs. Ice cream is made from milk, cream (or a combination of the two), and sugar. Frozen custard adds egg yolks (no less than 1.4 percent egg yolk solids by weight, per FDA guidelines).

Combine milk, eggs, sugar and gentle heat and one of our most treasured comfort food appears.

What are the 3 types of custard and their ingredients? ›

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.

While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.

Deciding what to serve with your pudding? 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.

Homemade vanilla is sort of a cross between the two. There is some egg in it, but not as much as in the French/Olde Tyme vanilla. Its base also is cooked longer than original vanilla, giving it a distinctive vanilla flavor that comes across as a bit stronger.

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.”

Also, when custards are overheated, the egg proteins over-coagulate and grainy curds occur in the cream - or, what you feel as a grainy texture in the pumpkin pie filling. A small amount of cornstarch (or flour) added to the recipe helps with this.

Egg Yolks: The star ingredient, providing both a velvety smoothness and a deeper, more pronounced flavor to the frozen custard.

In fact, the distinction is even written into law. Custard is made from a combination of milk, cream and pasteurized egg yolks, and in order to be true custard, it has to be at least 1.4 percent egg. Anything less than that, and it's just ice cream. Discover why we craft in small batches.