Salted Sweet Cream Frozen Custard

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.

Author: Cooking with Conks

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 6 Servings

Calories: 384 kcal per serving

Ingredients

1 ½ cups - heavy cream
1 ½ cups - whole milk
⅔ cup - granulated sugar
6 - egg yolks
½ tsp - salt
1 tsp - vanilla extract

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