Name: Salted Sweet Cream Frozen Custard
Prep time: 10 min
Total time: 10 min
Yield: 6 Servings
Cuisine: American
Ingredients: 1.5 cups heavy cream; 1.5 cups whole milk; 0.667 cup granulated sugar; 6 egg yolks; 0.5 tsp salt; 1 tsp vanilla extract

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Salted Sweet Cream Frozen Custard

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Heat cream, milk, sugar, and salt in a medium pot over medium heat until sugar dissolves (about 5 minutes). Remove from heat and stir in vanilla.

In a separate bowl, whisk the egg yolks to combine.

Slowly ladle in ⅓ of the warm dairy and sugar mixture into the bowl with the egg yolks, whisking constantly. This will temper the eggs and help prevent them from curdling/scrambling.

Once the bowl with the egg mixture feels warm to the touch, pour contents back into the pot and place over medium heat, stirring constantly.

After a few minutes, the mixture should thicken enough to coat the back of a spoon. At this point, remove from heat and pour mixture through a mesh sieve into a clean bowl to remove any clumps.

Cover with lid or plastic wrap and bring to room temperature before putting in the refrigerator to cool for 4-24 hours.

Churn according to ice cream maker instructions. We churned ours on the “gelato” setting for 30 minutes. Serve right after churning for a soft-serve consistency or freeze for a firmer texture.

Nutrition

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Tips & Tricks (5)

Temper Your Egg Yolks Carefully 🥚
Slowly whisk hot milk into egg yolks while whisking constantly, then return the mixture to the pot to prevent scrambled eggs and achieve a silky custard base.
Chill Thoroughly Before Churning ❄️
Refrigerate your custard mixture for at least 4-6 hours or overnight; a properly chilled base churns faster and produces denser, creamier frozen custard.
Balance Salt Strategically 🧂
Add salt in two stages: a pinch during cooking to enhance vanilla flavor, and a final adjustment after churning to ensure the sweetness is properly balanced without tasting salty.
Use a Thermometer for Custard Safety 🌡️
Cook the custard to exactly 170°F to pasteurize the eggs and kill harmful bacteria while maintaining a creamy texture—overcooking causes graininess.
Strain for Silky Perfection 🍳
Pass the cooked custard through a fine-mesh sieve to remove any cooked egg bits or vanilla bean particles, resulting in an impossibly smooth, luxurious final product.