Big Batch Homemade Creamy Ice Cream Vanilla Custard Base
Ingredients:
- 12 large egg yolks
- 3 cups granulated sugar
- ½ tsp salt
- 8 cups (2 quarts) heavy cream
- 4 cups whole milk
- 2 tbsp pure vanilla extract (or 2 vanilla beans split + scraped)
Instructions:
1. Make the Custard Base:
- In a large bowl, whisk together the egg yolks, sugar, and salt until pale and slightly thickened.
- In a heavy-bottomed pot, combine the cream and milk. Heat over medium heat until just below boiling (don’t let it boil). Stir occasionally to avoid scorching.
- Temper the eggs: Slowly pour about 2 cups of the hot milk mixture into the egg yolk mixture, whisking constantly.
- Then slowly pour the tempered egg mixture back into the pot with the remaining milk/cream, stirring constantly.
- Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and coats the back of the spoon (170–175°F or 77–80°C).
2. Add Vanilla:
- Remove from heat and stir in vanilla extract (or vanilla bean seeds and pods — remove pods before chilling).
3. Chill the Mixture:
- Strain the custard through a fine mesh sieve into a large bowl to catch any curdled bits.
- Cover and refrigerate for at least 8 hours or overnight until thoroughly chilled.
Churning:
If you have an ice cream maker:
- Churn in batches according to manufacturer instructions (you may need to divide the base into 2–3 batches).
- Once thick and creamy (soft-serve consistency), transfer to freezer-safe containers.
- Freeze for 4–6 hours or until scoopable.
If you don’t have an ice cream maker:
- Place the custard base in the freezer in a large shallow container.
- Stir every 30–60 minutes for 4–5 hours until it becomes smooth and creamy. A hand mixer or immersion blender helps.
Flavor Variations (Add after churning or before freezing):
- Chocolate: Mix in 1½ cups melted chocolate or ¾ cup cocoa powder into warm custard.
- Strawberry: Add 3 cups puréed and strained strawberries.
- Cookies & Cream: Stir in 3 cups chopped Oreos after churning.
- Caramel Swirl: Ribbon in 1–2 cups of cooled caramel sauce.
- Fruit ripple: Fold in berry jam or compote.
Storage:
- Store in airtight containers in the freezer for up to 2 weeks.
- Press plastic wrap or wax paper on the surface to reduce ice crystals.