30+ Easy & Tasty Frozen Vanilla Custard Ice Cream Recipes to Try Today

Frozen vanilla custard ice cream is a timeless dessert that combines creamy richness with a delicate vanilla flavor.

Unlike traditional ice cream, frozen custard is made with egg yolks, giving it a velvety texture that feels luxurious with every bite.

Whether you’re serving it on a hot summer day or pairing it with your favorite dessert, frozen vanilla custard is a classic treat that never goes out of style.

In this article, we’ve gathered 30+ frozen vanilla custard ice cream recipes to elevate your dessert game.

From simple, no-churn recipes to gourmet combinations with caramel swirls, chocolate chips, and fresh fruits, these recipes cater to every craving and occasion.

Whether you’re a novice in the kitchen or an experienced chef, these step-by-step guides will help you create custard-based masterpieces.

Let’s dive into the delightful world of frozen vanilla custard and discover your next favorite dessert!

30+ Easy & Tasty Frozen Vanilla Custard Ice Cream Recipes to Try Today

Frozen vanilla custard ice cream is more than just a dessert—it’s an experience of pure indulgence.

With its creamy texture and endless possibilities for customization, it’s no wonder this classic treat remains a favorite across generations.

These 30+ frozen vanilla custard ice cream recipes offer something for everyone, from simple classics to innovative flavor combinations.

Whether you’re hosting a gathering, treating your family, or just indulging yourself, these recipes ensure you’ll always have a decadent dessert at hand.

So, roll up your sleeves, grab your ice cream maker, and start creating frozen custard magic in your kitchen today!

Classic Vanilla Custard Ice Cream

Creamy and velvety, this classic vanilla custard ice cream is a timeless treat. With its rich egg custard base and pure vanilla essence, it promises an indulgent dessert experience. Perfect on its own or as an accompaniment to pies, brownies, or fresh fruit, this recipe captures the essence of homemade goodness.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 2 tsp pure vanilla extract
• Pinch of salt

Instructions:

1. Prepare the custard base: In a medium saucepan, combine the heavy cream, milk, and salt. Heat over medium heat until the mixture is hot but not boiling. Remove from heat.
2. Whisk the eggs: In a bowl, whisk the egg yolks and sugar until pale and creamy. Slowly pour in the hot cream mixture, a little at a time, whisking constantly to temper the eggs.
3. Cook the custard: Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens enough to coat the back of a spoon (about 170-175°F). Do not boil.
4. Cool the mixture: Strain the custard through a fine-mesh sieve into a bowl. Stir in the vanilla extract. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming, and chill in the refrigerator for at least 4 hours or overnight.
5. Churn the ice cream: Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
6. Freeze and serve: Transfer the churned ice cream to an airtight container and freeze for 2-4 hours for a firmer consistency. Serve and enjoy!

Rich, creamy, and delightfully simple, this classic vanilla custard ice cream is sure to become a family favorite. Its deep vanilla flavor and luscious texture make it a perfect dessert for any occasion.

French Vanilla Bean Custard Ice Cream

French vanilla bean custard ice cream takes the classic recipe up a notch by infusing real vanilla bean pods for an intense and aromatic flavor. This luxurious dessert is smooth, indulgent, and perfect for connoisseurs of fine ice cream.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 6 large egg yolks
• 3/4 cup granulated sugar
• 1 vanilla bean, split and seeds scraped
• Pinch of salt

Instructions:

1. Infuse the vanilla: In a medium saucepan, combine the heavy cream, milk, and salt. Add the vanilla bean pod and seeds. Heat over medium heat until steaming, then remove from heat. Let the mixture steep for 15 minutes.
2. Whisk the eggs: In a separate bowl, whisk together the egg yolks and sugar until thick and pale. Slowly add the warm cream mixture, whisking constantly.
3. Cook the custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened (170-175°F). Do not allow to boil.
4. Strain and chill: Strain the custard through a fine sieve into a clean bowl, removing the vanilla pod. Cover the surface with plastic wrap and chill for at least 4 hours or overnight.
5. Churn and freeze: Pour the custard into your ice cream maker and churn as directed. Transfer to an airtight container and freeze until firm.
6. Serve: Scoop and savor the deep, rich vanilla flavor in every bite.

This French vanilla bean custard ice cream offers an elevated taste experience that showcases the beauty of real vanilla. Each spoonful is a creamy masterpiece.

Honey Vanilla Custard Ice Cream

A delightful twist on the classic, honey vanilla custard ice cream combines the warm, floral notes of honey with the richness of vanilla. It’s a naturally sweetened treat that adds a touch of sophistication to your dessert repertoire.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 1/2 cup honey
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions:

1. Heat the cream: In a medium saucepan, combine the heavy cream, milk, and salt. Warm over medium heat until hot but not boiling.
2. Whisk with honey: In a bowl, whisk the egg yolks and honey together until smooth. Gradually add the warm cream mixture, whisking constantly.
3. Cook the custard: Return the mixture to the saucepan and cook over low heat, stirring until it thickens and reaches 170-175°F.
4. Chill: Strain the custard into a bowl, stir in the vanilla extract, and cover the surface with plastic wrap. Refrigerate for at least 4 hours.
5. Churn the ice cream: Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
6. Freeze and enjoy: Freeze the churned ice cream in an airtight container for a firmer texture.

The subtle sweetness of honey paired with the creamy custard creates an ice cream that feels both indulgent and refreshing. This unique recipe will quickly become a favorite among friends and family.

Vanilla Custard Ice Cream with a Hint of Cinnamon

Infused with a touch of warm cinnamon, this vanilla custard ice cream adds a subtle twist to the classic dessert. It’s perfect for those who love a little spice to enhance the sweet, creamy texture of traditional custard.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 1 1/2 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Prepare the base: Heat the heavy cream, milk, and salt in a medium saucepan over medium heat until steaming, but not boiling. Remove from heat.
2. Mix with eggs: In a bowl, whisk the egg yolks and sugar until pale and creamy. Gradually add the hot cream mixture while whisking to temper the eggs.
3. Add cinnamon: Return the mixture to the saucepan, add the ground cinnamon, and cook over low heat, stirring constantly, until thickened (170-175°F). Do not boil.
4. Strain and chill: Strain the custard into a clean bowl, stir in the vanilla extract, and refrigerate for at least 4 hours or overnight.
5. Churn and freeze: Pour the chilled mixture into your ice cream maker and churn as directed. Freeze for 2-4 hours for a firmer texture.
6. Serve: Scoop and enjoy the creamy, lightly spiced perfection.

The gentle warmth of cinnamon complements the vanilla custard beautifully, making this ice cream an ideal dessert for cozy gatherings or festive occasions.

Vanilla Custard Ice Cream with Caramel Swirls

This decadent vanilla custard ice cream features luscious swirls of homemade caramel, creating a perfect balance of creamy and sweet flavors. Each scoop is a heavenly treat, sure to impress any dessert lover.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 2 tsp pure vanilla extract
• Pinch of salt

For the caramel:

• 1/2 cup granulated sugar
• 3 tbsp water
• 1/4 cup heavy cream
• 1/2 tsp vanilla extract

Instructions:

1. Make the custard base: Heat the heavy cream, milk, and salt in a saucepan until steaming. Whisk egg yolks and sugar in a separate bowl until thick. Gradually combine the two. Cook over low heat until the custard thickens. Chill thoroughly.
2. Prepare the caramel: Heat sugar and water in a small saucepan over medium heat, swirling gently until the sugar dissolves and turns golden. Remove from heat and carefully stir in the heavy cream and vanilla. Let cool.
3. Churn the custard: Once the custard is chilled, churn it in your ice cream maker.
4. Layer with caramel: As you transfer the churned ice cream into a container, layer it with dollops of caramel, gently swirling with a knife. Freeze until firm.
5. Serve: Scoop and savor the delightful contrast of creamy custard and sweet caramel.

This ice cream brings together two classic flavors for a luxurious dessert that’s as beautiful as it is delicious.

Vanilla Custard Ice Cream with Fresh Berry Compote

Bright, tangy berry compote pairs wonderfully with the creamy sweetness of vanilla custard in this refreshing summer dessert. It’s an elegant yet simple treat perfect for warm days.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 1 1/2 tsp pure vanilla extract
• Pinch of salt

For the berry compote:

• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup sugar
• 1 tbsp lemon juice

Instructions:

1. Prepare the custard: Heat heavy cream, milk, and salt in a saucepan until hot but not boiling. Whisk egg yolks and sugar in a bowl, gradually temper with the hot cream. Cook the custard until thickened, then stir in vanilla. Chill for at least 4 hours.
2. Make the berry compote: Combine berries, sugar, and lemon juice in a small saucepan. Cook over medium heat until the berries break down and the mixture thickens slightly. Let cool.
3. Churn the ice cream: Once chilled, churn the custard in your ice cream maker.
4. Add the compote: Transfer the churned ice cream into a container, layering it with spoonfuls of berry compote. Swirl gently for a marbled effect. Freeze until firm.
5. Serve: Scoop and enjoy the combination of creamy custard and tangy berries.

The fruity burst of the berry compote perfectly balances the richness of the vanilla custard, creating a dessert that’s both sophisticated and delightful.

Vanilla Custard Ice Cream with Dark Chocolate Chunks

For chocolate lovers, this vanilla custard ice cream with rich dark chocolate chunks is the ultimate indulgence. The bittersweet chocolate contrasts beautifully with the creamy vanilla base, creating a balanced and decadent treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 2 tsp pure vanilla extract
• Pinch of salt
• 4 oz dark chocolate, coarsely chopped

Instructions:

1. Make the custard: In a saucepan, heat the heavy cream, milk, and salt over medium heat until steaming. In a separate bowl, whisk the egg yolks and sugar until smooth. Gradually add the warm cream mixture, stirring constantly.
2. Cook the custard: Return the mixture to the saucepan and cook over low heat, stirring until it thickens and coats the back of a spoon. Strain the custard through a fine-mesh sieve and refrigerate for at least 4 hours.
3. Churn the ice cream: Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
4. Add chocolate chunks: In the last few minutes of churning, add the chopped dark chocolate chunks and continue churning to incorporate.
5. Freeze and serve: Transfer the ice cream to an airtight container and freeze for 2-4 hours for a firmer texture.

With every bite, the bittersweet dark chocolate pairs beautifully with the rich vanilla custard, making this ice cream a luxurious treat for any chocolate lover.

Vanilla Custard Ice Cream with Toasted Almonds

This vanilla custard ice cream is made even more special with the addition of toasted almonds, adding a nutty crunch and depth of flavor that perfectly complements the smooth, creamy custard.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 1 1/2 tsp pure vanilla extract
• Pinch of salt
• 1/2 cup sliced almonds, toasted

Instructions:

1. Toast the almonds: In a dry skillet over medium heat, toast the sliced almonds until golden brown, about 3-5 minutes. Remove from heat and set aside.
2. Prepare the custard base: Heat the heavy cream, milk, and salt in a medium saucepan over medium heat until steaming. In a separate bowl, whisk the egg yolks and sugar until pale. Gradually add the warm cream mixture to the eggs, whisking constantly.
3. Cook the custard: Return the mixture to the saucepan and cook over low heat until it thickens to coat the back of a spoon. Strain the custard through a fine sieve and refrigerate for at least 4 hours.
4. Churn the ice cream: Once chilled, pour the custard into your ice cream maker and churn as per the manufacturer’s instructions.
5. Incorporate toasted almonds: When the ice cream is nearly done churning, add the toasted almonds and continue to churn for another 1-2 minutes to distribute them evenly.
6. Freeze and serve: Transfer to an airtight container and freeze for 2-4 hours. Serve and enjoy the perfect balance of smooth and crunchy textures.

The toasted almonds bring a wonderful nuttiness to this rich and creamy ice cream, making it a memorable and delicious treat for all ages.

Vanilla Custard Ice Cream with Maple Pecan Swirls

This maple pecan vanilla custard ice cream offers a unique twist on the classic. The sweet, earthy maple syrup pairs wonderfully with the rich custard, while the roasted pecans add a delightful crunch and flavor complexity.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 2 tsp pure vanilla extract
• Pinch of salt

For the maple pecan swirl:

• 1/2 cup chopped pecans, toasted
• 1/4 cup maple syrup

Instructions:

1. Prepare the custard: Heat the heavy cream, milk, and salt in a saucepan until hot but not boiling. In a separate bowl, whisk the egg yolks and sugar together until smooth. Gradually pour in the warm cream mixture, whisking constantly.
2. Cook the custard: Return the mixture to the saucepan and cook over low heat, stirring until it thickens to coat the back of a spoon. Strain the custard and refrigerate for at least 4 hours.
3. Make the maple pecan swirl: While the custard chills, toast the pecans in a skillet over medium heat until golden. Remove from heat and set aside. In a small saucepan, heat the maple syrup until it begins to simmer and slightly thicken. Let it cool.
4. Churn the ice cream: Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
5. Add the maple pecan swirl: When the ice cream is nearly done churning, drizzle in the maple syrup and sprinkle in the toasted pecans. Churn for an additional 1-2 minutes to swirl in the maple pecan mixture.
6. Freeze and serve: Transfer the ice cream to an airtight container and freeze until firm.

This maple pecan swirl adds a comforting, seasonal flavor to the vanilla custard, creating a dessert that’s rich, sweet, and perfectly balanced with crunchy pecans.

Vanilla Custard Ice Cream with Espresso Ribbon

For coffee lovers, this vanilla custard ice cream is enriched with an espresso ribbon, adding a bold, roasted flavor that pairs beautifully with the creamy sweetness of the custard. It’s a sophisticated dessert perfect for any occasion.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 2 tsp pure vanilla extract
• Pinch of salt

For the espresso ribbon:

• 1/2 cup strong brewed espresso
• 1/4 cup sugar
• 1 tsp vanilla extract

Instructions:

1. Make the custard base: In a saucepan, heat the heavy cream, milk, and salt over medium heat until steaming but not boiling. In a separate bowl, whisk the egg yolks and sugar until smooth and creamy. Gradually add the hot cream mixture to the egg yolks, stirring constantly.
2. Cook the custard: Return the mixture to the saucepan, cooking over low heat until the custard thickens and coats the back of a spoon. Strain the custard through a fine sieve and refrigerate for at least 4 hours.
3. Prepare the espresso ribbon: In a small saucepan, combine the brewed espresso and sugar, bringing it to a simmer over medium heat until the sugar dissolves. Let the espresso mixture cool before adding vanilla extract.
4. Churn the ice cream: Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
5. Layer the espresso ribbon: As you transfer the churned ice cream to an airtight container, drizzle in the espresso mixture and gently swirl it through the ice cream. Freeze for 2-4 hours to firm up.
6. Serve: Scoop and enjoy the rich and creamy vanilla custard with the bold espresso ribbon.

This ice cream offers a perfect balance of creamy and robust flavors, making it a coffee lover’s dream come true.

Vanilla Custard Ice Cream with Brown Butter Toffee Crunch

The addition of brown butter toffee crunch brings a rich, nutty sweetness to the smooth vanilla custard base, creating a decadent dessert that’s sure to be a favorite at any gathering.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 2 tsp pure vanilla extract
• Pinch of salt

For the brown butter toffee crunch:

• 1/4 cup unsalted butter
• 1/2 cup toffee bits
• 1/4 cup brown sugar

Instructions:

1. Prepare the custard base: Heat the heavy cream, milk, and salt in a medium saucepan over medium heat until steaming. Whisk the egg yolks and sugar together in a bowl until smooth. Gradually add the hot cream mixture to the eggs, whisking constantly.
2. Cook the custard: Return the mixture to the saucepan and cook over low heat until it thickens to coat the back of a spoon. Strain and refrigerate for at least 4 hours.
3. Make the brown butter toffee crunch: In a small skillet, melt the butter over medium heat, stirring constantly until it turns golden brown and smells nutty. Stir in the toffee bits and brown sugar. Cook for another 1-2 minutes until the toffee bits are melted and the mixture thickens. Remove from heat and let cool.
4. Churn the ice cream: Once the custard has chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
5. Add the brown butter toffee crunch: When the ice cream is done churning, gently stir in the brown butter toffee mixture, making sure it’s evenly distributed.
6. Freeze and serve: Transfer the ice cream to an airtight container and freeze until firm. Serve and enjoy the crunchy, nutty layers of flavor.

This ice cream offers a rich, indulgent flavor profile with the perfect combination of smooth vanilla custard and crunchy toffee bits, making it a luxurious treat.

Vanilla Custard Ice Cream with Lemon Zest and Honey

The bright and refreshing flavors of lemon zest and honey bring a light and floral touch to the classic vanilla custard ice cream. This is the perfect treat for spring and summer, offering a refreshing balance of sweet and citrusy notes.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 2 tsp pure vanilla extract
• Pinch of salt
• Zest of 1 lemon
• 2 tbsp honey

Instructions:

1. Make the custard base: Heat the heavy cream, milk, and salt in a saucepan over medium heat until steaming. In a separate bowl, whisk the egg yolks and sugar together until smooth. Gradually pour the hot cream mixture into the egg mixture, whisking constantly.
2. Cook the custard: Return the custard to the saucepan and cook over low heat until it thickens to coat the back of a spoon. Strain the custard and refrigerate it for at least 4 hours.
3. Add lemon zest and honey: Once chilled, stir in the lemon zest and honey to the custard, ensuring it’s well incorporated.
4. Churn the ice cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
5. Freeze and serve: Transfer the ice cream to an airtight container and freeze for 2-4 hours. Serve with a drizzle of extra honey for an added touch of sweetness.

This ice cream is a refreshing twist on classic vanilla custard, with the zesty lemon and floral honey making it the perfect dessert for warm weather or whenever you need a light, satisfying treat.

Vanilla Custard Ice Cream with Coconut Flakes

This vanilla custard ice cream, enhanced with toasted coconut flakes, delivers a tropical twist on the classic flavor. The nutty, slightly caramelized coconut pairs wonderfully with the rich vanilla custard, creating a deliciously creamy and crunchy treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 2 tsp pure vanilla extract
• Pinch of salt

For the toasted coconut flakes:

• 1/2 cup unsweetened shredded coconut

Instructions:

1. Toast the coconut: Preheat your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and toast in the oven for 5-7 minutes, stirring halfway through, until golden brown. Remove and set aside to cool.
2. Prepare the custard: In a saucepan, heat the heavy cream, milk, and salt over medium heat until steaming. In a separate bowl, whisk the egg yolks and sugar until smooth. Gradually add the hot cream mixture to the egg yolks, whisking constantly.
3. Cook the custard: Return the custard mixture to the saucepan and cook over low heat, stirring constantly until thickened. Strain the custard through a fine mesh sieve and refrigerate for at least 4 hours.
4. Churn the ice cream: Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
5. Add toasted coconut: In the last few minutes of churning, add the toasted coconut flakes and continue churning until well incorporated.
6. Freeze and serve: Transfer the ice cream to an airtight container and freeze for 2-4 hours. Scoop and enjoy the creamy, tropical twist with crunchy coconut flakes.

This ice cream gives you a delightful tropical flavor with each bite, perfect for those who love coconut’s natural sweetness and texture.

Vanilla Custard Ice Cream with Caramel Swirl

This rich vanilla custard ice cream is enhanced with a velvety caramel swirl, adding a decadent, sweet, and buttery flavor to every bite. The caramel’s richness balances perfectly with the creaminess of the custard base.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 2 tsp pure vanilla extract
• Pinch of salt

For the caramel swirl:

• 1/2 cup granulated sugar
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• Pinch of salt

Instructions:

1. Make the custard: In a saucepan, heat the heavy cream, milk, and salt over medium heat until steaming. In a separate bowl, whisk the egg yolks and sugar until smooth. Gradually add the hot cream mixture to the egg yolks, stirring constantly.
2. Cook the custard: Return the custard mixture to the saucepan and cook over low heat, stirring constantly until thickened. Strain the custard and refrigerate for at least 4 hours.
3. Prepare the caramel swirl: In a small saucepan, melt the sugar over medium heat, stirring constantly until it turns amber and begins to caramelize. Add the butter and whisk until melted and smooth. Slowly pour in the heavy cream, whisking until fully incorporated. Add a pinch of salt and let it cool slightly.
4. Churn the ice cream: Once the custard has chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
5. Add the caramel swirl: When the ice cream is nearly finished churning, drizzle the caramel sauce into the mixture and gently swirl it in using a spatula.
6. Freeze and serve: Transfer the ice cream to an airtight container and freeze for 2-4 hours until firm. Serve and enjoy the indulgent caramel flavor in every scoop.

The caramel swirl adds a rich, buttery dimension to the vanilla ice cream, creating a truly luxurious dessert that’s hard to resist.

Vanilla Custard Ice Cream with Raspberry Ripple

This vanilla custard ice cream features a vibrant raspberry ripple that brings a sweet and tart contrast to the rich, smooth vanilla base. The fruity swirl adds a burst of color and flavor, making this a refreshing and delightful treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 2 tsp pure vanilla extract
• Pinch of salt

For the raspberry ripple:

• 1 cup fresh raspberries
• 1/4 cup sugar
• 1 tbsp lemon juice

Instructions:

1. Make the custard base: In a saucepan, heat the heavy cream, milk, and salt over medium heat until steaming. In a separate bowl, whisk the egg yolks and sugar until smooth. Gradually add the hot cream mixture to the egg yolks, whisking constantly.
2. Cook the custard: Return the custard mixture to the saucepan and cook over low heat, stirring constantly until thickened. Strain the custard through a fine sieve and refrigerate for at least 4 hours.
3. Prepare the raspberry ripple: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes). Let it cool and strain to remove the seeds.
4. Churn the ice cream: Once the custard has chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
5. Add the raspberry ripple: As you transfer the churned ice cream to an airtight container, drizzle in the raspberry sauce and gently swirl it through the ice cream.
6. Freeze and serve: Freeze the ice cream for 2-4 hours until firm. Scoop and enjoy the tangy raspberry flavor combined with the creamy vanilla custard.

This raspberry ripple vanilla custard ice cream is a beautiful blend of sweet and tart flavors, making it a perfect dessert for those who enjoy fruity twists on classic ice cream.

Vanilla Custard Ice Cream with Chocolate Chunks

This vanilla custard ice cream, loaded with rich, melt-in-your-mouth chocolate chunks, offers a perfect combination of smooth vanilla and decadent chocolate. It’s an indulgent treat that will satisfy both your creamy and chocolaty cravings.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 2 tsp pure vanilla extract
• Pinch of salt

For the chocolate chunks:

• 4 oz high-quality dark chocolate, chopped into chunks

Instructions:

1. Prepare the custard base: In a saucepan, heat the heavy cream, milk, and salt over medium heat until steaming. In a separate bowl, whisk the egg yolks and sugar together until smooth. Gradually add the hot cream mixture to the egg yolks, whisking constantly to avoid curdling.
2. Cook the custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Strain through a fine sieve and refrigerate for at least 4 hours.
3. Churn the ice cream: Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
4. Add the chocolate chunks: In the last few minutes of churning, add the chopped chocolate chunks to the ice cream. Continue churning until the chocolate is evenly distributed.
5. Freeze and serve: Transfer the ice cream to an airtight container and freeze for 2-4 hours. Scoop and enjoy the creamy vanilla ice cream with a burst of chocolate in every bite.

This ice cream is a classic favorite, combining the richness of vanilla custard with the satisfying texture and flavor of chocolate chunks, making it a delightful treat for any chocolate lover.

Vanilla Custard Ice Cream with Salted Pretzel Swirl

For a sweet and salty treat, this vanilla custard ice cream with a salted pretzel swirl offers a perfect balance of creamy, crunchy, and savory elements. The pretzels add a satisfying crunch and saltiness that complements the rich, smooth custard.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 2 tsp pure vanilla extract
• Pinch of salt

For the salted pretzel swirl:

• 1 cup crushed salted pretzels
• 1/4 cup caramel sauce
• 1 tbsp butter

Instructions:

1. Make the custard: In a saucepan, heat the heavy cream, milk, and salt over medium heat until steaming. In a separate bowl, whisk the egg yolks and sugar until smooth. Gradually add the hot cream mixture to the egg yolks, whisking constantly.
2. Cook the custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens. Strain the custard and refrigerate for at least 4 hours.
3. Prepare the salted pretzel swirl: In a small pan, melt the butter over medium heat. Add the crushed pretzels and caramel sauce, stirring until the pretzels are coated and the mixture is sticky and gooey. Let cool to room temperature.
4. Churn the ice cream: Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
5. Add the pretzel swirl: When the ice cream is almost done churning, swirl in the salted pretzel mixture. Gently fold to create a beautiful ripple effect.
6. Freeze and serve: Transfer the ice cream to an airtight container and freeze for 2-4 hours. Serve and enjoy the deliciously unique sweet-and-salty flavor combination.

This ice cream provides a fun and exciting texture and flavor experience, blending the creamy vanilla custard with the crunchy, salty pretzel and sweet caramel for a perfect dessert.

Vanilla Custard Ice Cream with Peach Compote

This refreshing vanilla custard ice cream is paired with a sweet peach compote, creating a wonderful balance of creamy and fruity flavors. The peach compote brings a natural sweetness and a slight tang that complements the rich vanilla base.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 2 tsp pure vanilla extract
• Pinch of salt

For the peach compote:

• 2 ripe peaches, peeled and diced
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 tsp cinnamon (optional)

Instructions:

1. Make the custard base: In a saucepan, heat the heavy cream, milk, and salt over medium heat until steaming. In a separate bowl, whisk the egg yolks and sugar together until smooth. Gradually add the hot cream mixture to the egg yolks, whisking constantly.
2. Cook the custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to coat the back of a spoon. Strain through a fine sieve and refrigerate for at least 4 hours.
3. Prepare the peach compote: In a small saucepan, combine the diced peaches, sugar, lemon juice, and cinnamon (if using). Cook over medium heat, stirring occasionally, until the peaches break down and the mixture thickens, about 10 minutes. Let cool to room temperature.
4. Churn the ice cream: Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
5. Add the peach compote: When the ice cream is done churning, gently swirl in the cooled peach compote, ensuring it’s distributed throughout the ice cream.
6. Freeze and serve: Transfer the ice cream to an airtight container and freeze for 2-4 hours. Scoop and enjoy the vibrant, fruity peach flavor combined with the creamy vanilla custard.

This ice cream offers a perfect summer treat, with the natural sweetness of peaches enhancing the classic vanilla custard, providing a refreshing and indulgent dessert experience.

Vanilla Custard Ice Cream with Cinnamon Swirl

This vanilla custard ice cream is enhanced with a warm cinnamon swirl that adds a comforting, spicy-sweet twist to the rich, creamy base. The cinnamon flavor blends beautifully with the vanilla, making every bite a delightful experience.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 2 tsp pure vanilla extract
• Pinch of salt

For the cinnamon swirl:

• 2 tbsp unsalted butter
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Make the custard base: In a saucepan, heat the heavy cream, milk, and salt over medium heat until steaming. In a separate bowl, whisk the egg yolks and sugar until smooth. Gradually add the hot cream mixture to the egg yolks, whisking constantly.
2. Cook the custard: Return the custard mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Strain through a fine sieve and refrigerate for at least 4 hours.
3. Prepare the cinnamon swirl: In a small saucepan, melt the butter over medium heat. Add the brown sugar, cinnamon, and salt, and stir until the mixture becomes smooth and slightly bubbly. Remove from heat and set aside to cool.
4. Churn the ice cream: Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
5. Add the cinnamon swirl: When the ice cream is nearly done churning, drizzle in the cinnamon mixture and gently swirl it into the ice cream for a marbled effect.
6. Freeze and serve: Transfer the ice cream to an airtight container and freeze for 2-4 hours. Serve and enjoy the warm, comforting cinnamon flavor paired with the creamy vanilla custard.

This ice cream offers a perfect blend of sweet, spicy, and creamy, making it an ideal treat for fall or any time you’re craving a little extra warmth in your dessert.

Vanilla Custard Ice Cream with Blueberry Sauce

This smooth and rich vanilla custard ice cream is complemented by a fresh, tangy blueberry sauce. The sweet and slightly tart blueberry flavor adds brightness and depth to the creamy, comforting custard base.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 2 tsp pure vanilla extract
• Pinch of salt

For the blueberry sauce:

• 1 cup fresh or frozen blueberries
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch (optional, for thicker sauce)

Instructions:

1. Make the custard base: In a saucepan, heat the heavy cream, milk, and salt over medium heat until steaming. In a separate bowl, whisk the egg yolks and sugar together until smooth. Gradually add the hot cream mixture to the egg yolks, whisking constantly to avoid curdling.
2. Cook the custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens. Strain the custard and refrigerate for at least 4 hours.
3. Prepare the blueberry sauce: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and release their juices, about 10 minutes. If you prefer a thicker sauce, dissolve the cornstarch in a tablespoon of water and add to the sauce, simmering until thickened. Let the sauce cool.
4. Churn the ice cream: Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
5. Add the blueberry sauce: When the ice cream is done churning, gently swirl in the cooled blueberry sauce to create a beautiful ripple effect.
6. Freeze and serve: Transfer the ice cream to an airtight container and freeze for 2-4 hours until firm. Scoop and enjoy the fresh blueberry flavor alongside the creamy vanilla custard.

This vanilla custard ice cream with blueberry sauce offers the perfect balance of sweet and tangy, making it a refreshing and indulgent dessert perfect for any occasion.

Vanilla Custard Ice Cream with Almond Praline

This vanilla custard ice cream is paired with a crunchy almond praline, offering a delightful contrast between smooth creaminess and crunchy, caramelized nuts. The nutty praline adds a sweet, toasted flavor that enhances the classic vanilla custard.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 2 tsp pure vanilla extract
• Pinch of salt

For the almond praline:

• 1/2 cup whole almonds, chopped
• 1/2 cup granulated sugar
• 1 tbsp unsalted butter
• Pinch of salt

Instructions:

1. Make the custard base: In a saucepan, heat the heavy cream, milk, and salt over medium heat until steaming. In a separate bowl, whisk the egg yolks and sugar until smooth. Gradually add the hot cream mixture to the egg yolks, whisking constantly.
2. Cook the custard: Return the custard mixture to the saucepan and cook over low heat, stirring constantly, until it thickens. Strain through a fine sieve and refrigerate for at least 4 hours.
3. Prepare the almond praline: In a small saucepan, heat the sugar over medium heat, stirring constantly until it begins to melt and turn amber. Add the chopped almonds, butter, and salt, and stir until the almonds are coated. Pour the praline onto a parchment-lined baking sheet and let it cool completely. Once cooled, break into small pieces.
4. Churn the ice cream: Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
5. Add the almond praline: When the ice cream is nearly finished churning, gently mix in the almond praline pieces for a delightful crunch.
6. Freeze and serve: Transfer the ice cream to an airtight container and freeze for 2-4 hours until firm. Scoop and enjoy the rich vanilla flavor with a satisfying crunch from the almond praline.

This ice cream is a deliciously crunchy and creamy treat, perfect for those who enjoy a bit of texture in their desserts. The almond praline adds a nutty sweetness that pairs beautifully with the smooth vanilla custard.

Note: More recipes are coming soon!