Vanilla Bean Frozen Custard

Products Used
vanilla bean frozen custard imperial


  • 1 tablespoon corn starch
  • 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 corn starch and 1/2 cup milk together until smooth.
      2. Whisk remaining milk, split vanilla pod and seeds, salt, and sugar together in a medium saucepan. Whisk in corn starch mixture. Heat on low until warmed, remove from heat, then cover and let steep up to 30 minutes.
      3. In a medium bowl, whisk egg yolks. Add in approximately 1 cup of warmed milk. Whisk well. Pour egg mixture back into pan with warmed milk. Whisk to combine.
      4. Return saucepan to burner over medium heat. Stir constantly on entire surface of pan with a silicone spatula. Heat until an inserted thermometer reads 183°F. (Heating above 185°F will make mixture curdle and would require starting process over!) 
      5. Strain mixture into a bowl through a fine mesh sieve.  Whisk in cream and vanilla extract. Discard vanilla pod and any solids.
      6. In a larger bowl, prepare an ice bath by filling about 1/4 full with water and ice. Place bowl of custard into  ice bath bowl and let sit, stirring occasionally until cooled.
      7. Remove custard bowl from ice bath, cover with plastic wrap, and refrigerate several hours or overnight.
      8. Process in ice cream maker according to manufacturer’s instructions. 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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