This creamy homemade vanilla custard is easy to make and delicious to eat! Pile on your favorite toppings and enjoy a sweet treat that is clean, wholesome, and refreshing!

This post contains affiliate links. Read my disclosure policy.

Conventional ice cream from the grocery store is full of high fructose corn syrup, natural flavors, thickeners, and other ingredients that harm the body over time!

This creamy homemade vanilla custard recipe is nutrient-dense, made with simple ingredients, and sweetened with pure maple syrup!

What is Custard?

Unlike regular ice cream, custard contains egg yolks. Egg yolks produce a thick and creamy ice cream treat that is delicious and nutrient-dense!

The key to adding egg yolks to your ice cream base is by tempering the eggs. Tempering is the process of SLOWLY warming up whisked egg so that it does not scramble.

Ingredients

Whole milk
Heavy cream
Egg yolks
Pure maple syrup
Vanilla

Equipment

How to Make Vanilla Custard

Step 1: Heat the milk and cream.

In a pot on the stove, slowly heat up the milk and cream to 160 F. Whisk constantly so that the milk does not scorch on the bottom. Remove the pot from the heat when it hits 160 F.

Step 2: Separate the egg yolks.

Separate the egg yolks by cracking the eggs over a bowl and slipping the yolk back and forth between the two shell halves while the egg white drains into a bowl. Then add the egg yolk to a separate bowl.

Step 3: Whisk the yolks and add wet ingredients.

Once all of the egg yolks are separated, whisk the yolks and add the vanilla and maple syrup. Whisk the mixture again.

Step 4: Temper the eggs.

Slowly add a spoonful of the warm milk/cream mixture to the egg yolks, stirring constantly. Continue this process until you have added 5-6 spoonful’s of warm milk.

Step 5: Add tempered eggs to pot and simmer.

Place the pot of milk back on the stove and turn on low. SLOWLY add in the tempered egg mixture and whisk constantly! Heat the ice cream batter until it is 160 F.
Pour the batter into a bowl or jar and allow it to cool before putting it in the ice cream machine.

Step 6: Pour the cooled batter into the ice cream bowl.

Set up the Kitchen Aid ice cream bowl and slowly pour the cooled ice cream batter into the frozen bowl. Allow the mixture to mix for about 20 minutes until it becomes a creamy, ice cream consistency.

Step 7: Chill the ice cream in the freezer.

Place the ice cream in an air-tight container and let it chill in the freezer for 2 hours before serving.

Benefits of Homemade Custard

The benefits of this homemade custard is that it is made with simple, real ingredients. Unlike conventional ice cream, this custard recipe is sweetened with pure maple syrup and contains real vanilla for flavor.

The egg yolks, milk, and cream make this custard not only creamy, but also nutrient-dense. That basically makes this vanilla custard a health food!

Storage Tips

To avoid freezer burn, store your ice cream in an air tight container in the fridge. These 1 quart containers with silicone lids are our favorite!

After you serve the ice cream, get it back in the freezer right away. If the custard sits out and begins to melt, it will become icy in the freezer when it re-freezes.

Frequently Asked Questions

Can I use a different type of ice cream maker besides the Kitchen Aid bowl? Yes, the batter should work well in any ice cream maker.

Can I use almond milk or oat milk instead? For this recipe, you will need to use regular whole milk instead of a specialty milk.

Can I sweeten with honey instead of maple syrup? Yes, raw honey is a great replacement for pure maple syrup.

Try out this creamy homemade vanilla custard at home! It’s easy to make, nutrient-dense, made with simple ingredients, and delicious to eat! It won’t be long before it’s a family favorite!