Vanilla Custard Ice Cream

Adapted from Modern Honey


  • 1 1/4 cups heavy cream
  • 2 1/4 cups Whole Milk
  • 2 Vanilla Beans or 2 teaspoons vanilla extract
  • 3/4 cup sugar
  • 3 egg yolks


  1. Combine the cream, milk, and vanilla beans into the medium pot. Start to heat mixture over low heat.
  2. Whisk the sugar and egg yolks together in a small bowl until fully combined.
  3. When the cream mixture reaches 95 degrees or feels warm to the touch, remove from the heat. Carefully, add 1/4 of the cream mixture into the yolks, whisking constantly until blended. Do not add all of the cream mixture at once to the eggs. You want to slowly add heated cream a little at a time to temper the yolks. Whisk the tempered yolks into remaining warmed cream mixture. Return pot to medium-low heat.
  4. Cook the ice cream base over medium low heat until it reaches 185 degrees or is thick enough to coat the back of a spoon.
  5. Remove from heat. Remove vanilla bean pods, if using, and scrape vanilla beans into ice cream or add vanilla extract.
  6. Pour ice cream mixture through a fine mesh sieve into a bowl to cool.
  7. Refrigerate 3 hours or overnight.
  8. When the ice cream base has cooled, pour into ice cream machine and churn according to manufacture’s instructions.
  9. When finished churning, transfer to airtight container. Allow ice cream to harden in the freezer for 30 minutes to 1 hour.