Made with vanilla bean or vanilla bean paste, this brown sugar frozen custard is the perfect sweet, creamy, and cold treat to pair with sour or bitter flavors like sour cherry pie, dark chocolate, or espresso.
We have a saying here when something is realllly delicious… “If I had a cafe or bakery, this would be on the menu.” It’s the highest complement I can give to any food because it means the final result is not only delicious, but share-worthy.
That’s how I feel about this frozen custard when I pair it with a shot of espresso and make an affogato. It belongs on my imaginary cafe menu.
Today’s recipe for frozen custard comes after experimenting with a few frozen custards to achieve the perfect creamy soft-yet-hard consistency that pairs with almost anything. With pie season upon us this needs to be in your freezer, available for scooping at a moment’s notice.
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Ingredients
With only 6 ingredients, this recipe is simple to make as long as you have eggs and dairy on hand. If not, add these to your grocery list asap!
- Heavy cream
- Whole milk
- Brown sugar (light or dark)
- Salt
- 6 Large egg yolks
- Vanilla bean paste or two vanilla beans, seeded
The use of brown sugar in this recipe lends a caramel-like flavor that goes well with almost any dessert IMO.
Variations: A few other flavors or mix-ins that complement the brown sugar and vanilla include cinnamon, bourbon, chocolate chips, and pecans. If adding bourbon or any liqueur, add it right at the last minute of churning. Stir in mix-ins after churning.
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How to make brown sugar frozen custard
Cook. Chill. Churn. Freeze.
The majority of the time to make this recipe is hands-off, with 8 hours of chilling time involved.
You’ll first have to cook the egg/milk/cream mixture on the stovetop before slowly cooling the mixture to refrigerator temperatures. Add cooled liquid custard to an ice cream maker. I do not have no-churn instructions for this recipe. Full instructions listed in the recipe card below.
Special Equipment Needed
You’ll need an ice cream maker or attachment. I use an ice cream maker bowl attachment for my KitchenAid stand mixer. It’s easy to use and doesn’t take up much space.
More Frozen Recipes To Try
Vanilla Bean Brown Sugar Frozen Custard
Vanilla bean pairs perfectly with the caramel-like notes of brown sugar in this superbly creamy and rich custard ice cream. Pair with sour or bitter desserts like fruit pies, coffee, or chocolate.
Ingredients
- 6 large egg yolks (½ cup / 4 oz / 120 ml)
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- ¾ cup (150g) brown sugar (light or dark)
- ⅛ tsp salt
- 2 teaspoons vanilla bean paste or 2 vanilla beans, seeded and scraped
Instructions
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In a 2-cup liquid measuring cup or small bowl, whisk the egg yolks together with a pinch of salt. Set aside.
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Combine the cream, milk, sugar, and ⅛ tsp salt to a heavy-bottomed saucepan over low-medium heat for about 5 minutes, until the mixture reaches 110℉/43℃ and remove from heat.
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Scoop out about 4 oz (½ cup) of warm milk mixture and drizzle it slowly into the egg yolks while whisking continuously. This is called tempering and will ensure your eggs won't curdle in the heat.
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Once combined, you'll then drizzle the milk and egg yolk mixture slowly into the pot of warm milk and cream, again whisking continuously to avoid the eggs curdling.
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Return the pot to a medium-low heat and add the vanilla (bean paste or vanilla beans seeded and scraped). Continue stirring the mixture constantly until it thickens and gently clings to your whisk or coats the back of a spoon (about 10 minutes). As long as your mixture reaches 175℉/80℃ and doesn't exceed 180℉/82℃, it's done. Remove from heat and strain mixture through a fine mesh sieve (strainer) into a bowl to cool.
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Cool the mixture to room temperature, stirring frequently to help heat escape faster (about 1 hour) and then cover it and place it in the refrigerator to cool to 37℉/3℃, about 3 hours or overnight.
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Churn ice cream according to your specific ice cream machine's instructions. (I use the ice cream churning attachment for my KitchenAid stand mixer and it takes about 22 minutes.)
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Once churned, place your semi-frozen custard in an airtight container and freeze to firm up fully, about 3-4 hours or overnight.
Recipe Notes
Storage and Serving Instructions:
Store in the freezer in an airtight container for up to 2 months for best results.
Serve cold and eat immediately.
This recipe is quite sweet, so pair with a sour fruit dessert, any pie, bitter coffee, or chocolate flavored treats.
If you’d like your frozen custard a little less sweet, reduce to ⅔ (130g) cup brown sugar.
It’s also excellent for use in an affogato (hot espresso poured over cold vanilla ice cream)!
Variations: A few other flavors or mix-ins that complement the brown sugar and vanilla include cinnamon, bourbon, chocolate chips, and pecans. If adding bourbon or any liqueur, add it right at the last minute of churning. Stir in mix-ins after churning.
Enjoy!
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