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Vanilla Custard Ice Cream Recipe

Vanilla Custard Ice Cream Recipe Prep Time - 3 Days


  • 3 cups and 6 tablespoons half and half cream
  • 18 egg yolks
  • 1 cup and 1 tablespoon sugar (A)
  • 1 cup and 1 tablespoon sugar (B)
  • 3 cups heavy whipping cream
  • 3 Native Vanilla Beans
  • ¾ cup salted butter
  • 1 ½ teaspoon vanilla extract (for homemade extract – see our blog on how to make vanilla extract)


Day 1

  • Slowly bring half and half to boil
  • Set aside to chill overnight in the refrigerator

Day 2

  • Cream egg yolks and sugar (A)
  • Set aside
  • In 2 quart saucepan, combine sugar (B) with heavy whipping cream and whole Native Vanilla Beans
  • Bring contents of saucepan to a slow, gradual boil, stirring constantly to prevent burning. When rolling boil begins, promptly remove from heat.
  • Remove Native Vanilla Beans, cut open, scrape grains and return grains to mixture. Do not discard beans/pod.
  • Using a double broiler with water, add 1/3 of egg yolks/sugar (A) mixture to the heavy whipping cream mixture. Constant whipping and adding of egg yolks/sugar (A) in 1/3 parts.
  • Whisk in Butter and remove completely combined mixture from heat
  • Place the saucepan in ice water to immediately stop further cooking
  • Stir combined mixture until cool then strain into a large metal mixing bowl (such as a kitchenaid mixer bowl)
  • Place in refrigerator until cool
  • Beat chilled half and half mixture from Day 1 with combined cooled mixture, adding vanilla extract
  • Return cut Native Vanilla Beans to completed mixture, now custard and chill in refrigerator overnight


  • Remove Native Vanilla Beans from chilled custard and follow instructions as per your ice cream maker
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