Soft and Rich Vanilla Frozen Custard Recipe

Homemade frozen custard, served right after it's churned, is easy to make and better than what you can buy at most custard shops.

By Max Falkowitz
Updated March 27, 2024
A bowl of vanilla frozen custard, served with rainbow spirnkles.

Serious Eats / Robyn Lee

Why It Works

  • High amounts of cream and egg yolks make the custard base full-bodied and super-creamy.
  • A small amount of corn syrup adds extra density and richness to the custard, replicating the texture professional custard machines provide.
  • Serving the custard right away mimics the "fresh from the machine" lightness of store-bought frozen custard.

This recipe makes rich, soft frozen custard like you'll find at Shake Shack, Kopp's, Culver's, and all sorts of custard shops around the South and Midwest.

For an in-depth discussion of the difference between ice cream and frozen custard, as well as an explanation of how I adapted frozen custard for home kitchens, see my chocolate frozen custard recipe.

May 2014

Recipe Details

Soft and Rich Vanilla Frozen Custard Recipe

Prep 5 mins
Cook 10 mins
Active 40 mins
Churning/Freezing Time 2 hrs
Total 2 hrs 15 mins
Serves 4 servings
Makes 1 pint
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Ingredients

  • 4 egg yolks

  • 1/4 cup sugar

  • 2 tablespoons light (clear) corn syrup

  • 1 cup heavy cream

  • 1/2 cup whole milk

  • 1/8 teaspoon kosher salt

  • 1/2 teaspoon vanilla extract

Directions

  1. In a heavy-bottomed saucepan, whisk together egg yolks, sugar, and corn syrup until well combined. Whisk in cream and milk until yolk mixture is fully incorporated.

  2. Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F (77°C). Stir in salt and vanilla.

    The finished custard base, ready to chill and churn.

    Serious Eats / Max Falkowitz

  3. Strain custard through a fine mesh strainer and chill in either ice bath or refrigerator until it is very cold, about 40°F (4°C). Churn in ice cream maker according to manufacturer's instructions, then serve right away or transfer to an airtight container and chill in freezer for 1 hour to let custard firm up slightly. Serve custard within 2 hours of it being made (see note).

    The churned frozen custard is scooped with a spoon, ready to transfer and firm up in the freezer.

    Serious Eats / Max Falkowitz

  4. Optional: To make concrete-style drinks, finely chop up ingredients like M&M's, heath bars, cookies, or pretzels and store in freezer, then add to ice cream machine during last 2 minutes of churning. Serve right away in a glass or cup with a straw and a long spoon.

    A vanilla and choclate concrete, chockfull with mixins.

    Serious Eats / Robyn Lee

Special Equipment

Instant-read thermometer, fine-mesh strainer, ice cream maker

Notes

For the softest, creamiest results, eat the custard within two hours of churning. This recipe can be easily doubled, but take caution to only make as much custard as you'll serve in one sitting.

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Nutrition Facts (per serving)
387Calories
28gFat
25gCarbs
10gProtein
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Nutrition Facts
Servings: 4
Amount per serving
Calories387
% Daily Value*
Total Fat 28g36%
Saturated Fat 16g81%
Cholesterol 302mg101%
Sodium 147mg6%
Total Carbohydrate 25g9%
Dietary Fiber 0g0%
Total Sugars 24g
Protein 10g
Vitamin C 0mg2%
Calcium 109mg8%
Iron 1mg6%
Potassium 172mg4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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