Vanilla Bean Frozen Custard

Products Used


  • 1 tablespoon cornstarch
  • 1 1/2 cups whole milk, divided
  • 1 vanilla bean, split and seeds scraped
  • Pinch coarse salt
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 6 egg yolks
  • 1 1/2 cups heavy cream
  • 2 teaspoons pure vanilla extract


      1. In a small bowl, whisk the cornstarch and 1/2 cup milk together until smooth.
      2. Whisk the remaining milk, split vanilla pod and seeds, salt, and sugar together in a medium saucepan.  Whisk in the cornstarch mixture.  Heat on low until warmed, remove from the heat, then cover and let steep up to 30 minutes.
      3. In a medium bowl, whisk the egg yolks.  Add in approximately 1 cup of the warmed milk.  Whisk well.  Pour the egg mixture back into the pan with the warmed milk.  Whisk to combine.
      4. Return saucepan to burner over medium heat. Stir constantly on the entire surface of the pan with a silicone spatula, heat until an inserted thermometer reads 183°F. (Heating above 185°F will make the mixture curdle and would require starting the process over!) Another method, although more difficult than using a thermometer: Remove spatula from saucepan, then run a finger over the custard sticking to it, if the line created does not flow rapidly together the mixture has thickened properly.
      5. Strain the mixture into a bowl through a fine mesh sieve.  Whisk in the cream and vanilla extract.  Discard vanilla pod and any solids.
      6. In a larger bowl, prepare an ice bath by filling about ¼ full with water and ice.  Place the bowl of custard into the ice bath bowl and let sit, stirring occasionally until cooled.
      7. Remove the custard bowl from the ice bath, cover with plastic wrap, and refrigerate several hours or overnight.
      8. Process in ice cream maker according to manufacturer’s instructions.  The mixture will be soft once finished.  Freeze in a freezer-safe container with plastic wrap pressed on top to harden to a scoopable consistency.  Once hardened, let sit out 5 minutes or so before scooping.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

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