Homemade Custard Ice cream {Without a Machine}

No ice cream maker? No problem. I have always loved ice cream but I always can’t get enough of it. This homemade custard ice cream is my go to dessert during the warm weather. And yes, we are not using any fancy equipment to make this decadent ice cream. All you need is  only 5 simple ingredients, a freezer and a bit of your time. 

If you’re looking for something to wow the family, this home made recipe might just be it. Hello, new guilty pleasure.

 

WHAT YOU’LL NEED TO MAKE HOMEMADE CUSTARD ICE CREAM

 

HOW TO MAKE  HOMEMADE CUSTARD ICE CREAM

1. Mix 4 tablespoons of milk and custard powder in a small bowl. Pour in the rest of the milk in a pan and bring the milk to a boil.

2. When the milk starts boiling bring down the flame. Add the custard mixture in the milk and stir continuously.

3. Cook until the custard thickens then add in the sugar and stir. Cook  until the sugar dissolves completely. Switch off the flame and let the mixture cool down completely.

4. Measure out the whipping cream, add in the icing sugar and beat until soft peaks are formed.

5. Add in the cooled custard and beat the mixture lightly. The custard mixture must have cooled completely. If you add it in warm, you’ll end up with a runny mixture and the ice cream won’t have a good texture.

6. Transfer the mixture into an air tight container, cover with cling film then cover with the lid.

7. Freeze for 6 hours or until solid. After 6 hours, beat the semi frozen mixture on high speed for 3-5 minutes. Do not be tempted to skip this step. By whipping for a second time we are trying to incorporate as much air as possible so we end up with a smooth and soft ice cream. Pour the mixture back into the air tight container and freeze for at least 8 hours or until firm .

8. Scoop and add desired toppings!

TIPS FOR THIS RECIPE

  • For best results, refrigerate the mixing bowls before use. This will help your whipped cream to thicken up quicker and increase the volume too. 
  • Ensure that your whipped cream has been refrigerated before beating it.

 

Homemade Custard Ice Cream {Without a Machine}

This home made custard ice cream is my go to dessert during the warm weather. And yes, we are not using any fancy equipment to make this decadent ice cream. All you need is  only 5 simple ingredients, a freezer and a few hours. If you're looking for something to wow the family, this home made recipe might just be it. Hello, new guilty pleasure.
Course Dessert
Keyword Custard, Custard Ice Cream, Homemade custard ice cream
Prep Time 20 minutes
Inactive time 14 hours
Total Time 14 hours 20 minutes
Servings 6 people
Calories 162kcal
Author Jerotich M

Ingredients

  • 500 ml milk
  • 3 tbsp custard powder
  • 1/3 cup castor sugar
  • 150 ml whipping cream
  • 3 tbsp icing sugar

Instructions

  • Mix 4 tablespoons of milk and custard powder in a small bowl. Pour the rest of the milk in a pan and bring the milk to a boil. When the milk starts boiling bring down the flame, add in the custard mixture and stir continuously.
  • Cook until the custard thickens then add in the sugar and stir. Continue cooking until the sugar dissolves completely. Switch off the flame and let the mixture cool down completely.
  • Measure out the whipping cream, add in the icing sugar and beat until soft peaks are formed. Add in the cooled custard and beat the mixture lightly.
  • Transfer the mixture into an air tight container, cover with cling film then with the lid. Freeze for 6 hours or until solid.
  • After 6 hours, beat the semi frozen mixture on high speed for 3-5 minutes. Pour the mixture back into the air tight container and freeze for at least 8 hours or until firm. Keep stored in the freezer. Scoop and add desired toppings.

Notes

  • For best results, refrigerate the mixing bowls before use.
  • Ensure that your whipping cream has been refrigerated before beating it.

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