Old-Fashioned Vanilla Custard

Directions

1. 1Heat the milk and cream until just steaming.
2. 2Whisk the egg yolks, sugar, and a pinch of salt until pale and thick.
3. 3Temper the yolks with a ladle of the hot dairy, then return everything to the pan.
4. 4Cook over low heat, stirring constantly, until it reaches 165-175F and coats a spoon, then stir in the vanilla.
5. 5Strain, cool completely, pour into a Creami pint below the max line, and freeze flat for 24 hours.
6. 6Spin on the ICE CREAM preset, Re-spinning with a splash of milk if needed, then serve.

Tips

• Freeze your pint completely flat and level for 16-24 hours so it spins evenly into that creamy texture; a tilted pint will process unevenly.
• If your custard comes out crumbly or icy after spinning, add just a splash of heavy cream or whole milk and re-spin to smooth it out.
• Let your custard base cool completely before pouring into the pint container; warm liquid will freeze slower and can affect the final texture.
• Tap your frozen pint gently on the counter before inserting it into the Creami to help loosen it slightly, making processing easier.

Variations

• Brown Butter Vanilla: Brown your butter separately, let it cool completely, then whisk it into your custard base before freezing for a nutty depth.
• Bourbon Vanilla: Replace half the vanilla bean paste with a tablespoon of bourbon whiskey for a grown-up twist that pairs well with the egg yolks.
• Lighter Custard: Use half and half instead of heavy cream and add one extra egg yolk to keep it creamy while reducing overall richness.

FAQ

Can I use vanilla extract instead of vanilla bean paste?

Yes, use about one teaspoon of pure vanilla extract, but add it after the custard cools since heat can cook off some flavor; vanilla bean paste stays more stable through freezing.

What if my pint won't freeze solid after 24 hours?

Check that your freezer is at 0 degrees Fahrenheit or colder; a warmer freezer may need extra time. Also make sure the pint is sitting flat and level, not tilted or crowded against other items.

Can I make this without egg yolks?

Egg yolks give this custard its richness and creamy spin, but you could try a cornstarch slurry (one tablespoon cornstarch mixed with two tablespoons cold milk) as a substitute, though the texture will be different.

How long does the frozen pint keep in my freezer?

A properly frozen pint stays good for about two weeks; after that, ice crystals can build up and it won't spin as smoothly. Always cover it well or wrap it in plastic wrap to prevent freezer burn.

Nutrition

Per serving · makes about 2 servings · estimated