Name: Salted Sweet Cream Frozen Custard
Prep time: 10 min
Total time: 10 min
Yield: 6 Servings
Cuisine: American

Cooking with Conks Verified

February 2, 2026

We love our local ice cream shops and enjoy picking up a pint or two when we have a craving, but there’s something so ultimately satisfying about making ice cream or frozen custard yourself. This recipe for our Salted Sweet Cream Frozen Custard has a rich, sweet vanilla flavor that is balanced out with just the right amount of salt. It makes for a perfect, creamy bite.

From the Cook

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Salted Sweet Cream Frozen Custard

Cooking with Conks Verified

Ingredients

WarningMilk and 3 other 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.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes