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Custard Ice Cream Recipe

Ice cream simply means I – SCREAM with joy! And Custard Ice Cream? It is one of the most satisfying treats during summer, a refreshing classic that never gets old. This easy homemade recipe uses just a few basic ingredients, and turns out rich, creamy, and delicious-perfect for beating the heat.
Prep Time10 minutes
Cook Time20 minutes
Freezing time8 hours
Total Time8 hours 30 minutes
Servings3
AuthorSharmilee J

Ingredients

  • 2 and ¼ cups boiled milk
  • ½ cup sugar
  • 2 tablespoon vanilla custard powder
  • 4 tablespoon fresh cream I used homemade

Instructions

  • In ¼ cup milk add custard powder and mix well to form a thick paste, set aside.
  • Boil milk, add sugar. Mix well till sugar completely dissolves.
  • Now add custard powder mixture mix well till it thickens.
  • Keep stirring continuously in low flame to avoid lumps.
  • At one stage the custard will be thick but in pourable consistency more like our dosa batter, at this stage switch off.
  • Cool down completely then add fresh cream, whisk it well.
  • Pour it into a freezer safe bowl and freeze it for 2-3 hrs.
  • Then scoop out and blend it in a mixer. Blend it until smooth.
  • Then freeze it again for 2 hours then blend again, do this at least for 4-5 times in total.
  • Finally freeze it for at least 6-8 hrs.
  • Once taken from the freezer it will look very hard, leave it aside for 5-10mins, then scoop out.
  • Serve Custard Ice Cream immediately.

Notes

  • You can use any custard powder flavor of your choice. You can even try rasberry / strawberry. I have used vanilla custard powder.
  • If you have hand mixer then its easy for u, just whisk using it then freeze it.
  • Use freezer safe bowls to freeze it.
  • You can use sprinklers or chocolate chips as garnish or even nuts / tutti frutti for topping.
  • Let the ice cream sit at room temperature for 5–10 minutes before scooping.
  • Adjust sugar according to your taste, ½ cup was perfect for us.
  • For a more rich icecream add 2 tablespoon condensed milk.
  • The ice cream keeps well for about a week if freezed.
  • Cook the custard on low heat. Stir continuously to avoid lumps.
  • Mix the custard powder in a small amount of milk before adding it to the boiling milk.
  • Cool the custard completely before adding cream.
  • Freeze and blend the mixture 4–5 times for a smoother texture.
Nutrition Facts
Custard Ice Cream Recipe
Amount Per Serving (100 g)
Calories 237 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 48mg16%
Sodium 34mg1%
Potassium 74mg2%
Carbohydrates 42g14%
Sugar 34g38%
Protein 1g2%
Vitamin A 316IU6%
Vitamin C 0.2mg0%
Calcium 37mg4%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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