Homemade Custard Ice Cream Recipe

Makes 8 Servings

  • Total Time: 255

Looking for an undeniably rich and cool homemade dessert? Look no further than this frozen custard recipe, which includes ideas for both sweet and savory toppings. Making frozen custard is a summer activity anyone can get behind! 

What Is The Difference Between Frozen Custard and Ice Cream?

Frozen custard, or custard ice cream, gets its luscious and indulgent texture from the use of higher milkfat and eggs—which is what sets it apart from ice cream. Some recipes suggest using whole eggs, but here we will be only using yolks, which makes a rich and smooth dessert. Break out the ice cream maker anyway, though, because that’s what’s needed to churn this thick and sweet mixture before it’s ready to eat. Or you can freeze it for later.


  • 8 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup light corn syrup
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt


  1. Combine egg yolks, granulated sugar and corn syrup in a heavy-bottomed pot and whisk until smooth. Add the cream and milk, and whisk until fully combined. 
  2. Transfer pot to stovetop and cook over medium-low heat, whisking constantly, until a custard forms—after about 15 minutes. (Custard has reached proper consistency when the mixture coats the back of a metal spoon and leaves a clean line when a finger is swiped across it.) Stir in the vanilla extract and salt until incorporated. 
  3. Strain custard through a fine mesh sieve and chill in an ice bath or the refrigerator until very cold, about 40 degrees Fahrenheit (at least 3 hours chill time). 
  4. Churn custard in an ice cream maker according to manufacturer’s instructions. Once custard has frozen,* serve immediately or transfer to a container and place in the freezer for 1-2 hours to firm up slightly. 


Topping suggestions  

To maintain custard’s consistency as long as possible, do not use a blender to incorporate toppings –  simply spoon them over frozen custard and serve immediately.

Strawberry Shortcake: Top frozen custard with 1/4 cup of cubed poundcake and 2 tablespoons fresh sliced, sugared strawberries.

Chocolate Birthday Cake: Top frozen custard with 1/4 cup of cubed chocolate cake and 2 teaspoons sprinkles.

Maple Bacon: Top frozen custard with 1 tablespoon crumbled bacon and a drizzle of maple syrup.



*Frozen custard has a softer consistency than traditional ice cream. It is best served fresh right after churning. For a slightly more scoop-able consistency, place in the freezer for up to 2 hours. If frozen for longer, the consistency will change to a hard freeze.