Custard Ice CreamFood is tied to so many memories. One of my fondest childhood (and adulthood) memories was when my mom made homemade Custard Ice Cream.  Every part of it was exciting, from the making of the custard, which she would make extra so we could have cups of custard since making Ice Cream was such a lengthy process.   She had the old school hand crank ice cream maker – you know, the one where you had to add ice and salt and take turns cranking in order to turn the custard into ice cream.  It was all so eventful and fascination to me. She continued to make it throughout the years and in my early adult years when I still lived at home.  The cousins would come over and we would all wait in anticipation for the homemade ice cream, it truly was an event.  While she no longer used a hand cranked machine, she would still make extra custard for us to drink!

Custard Ice Cream

When I flew the coup and got married, an ice cream maker was at the top of my list.  My husband couldn’t understand the need for one.  I insisted because not only did I want to make homemade ice cream but I remember the feeling and wonderment of it all and wanted our children to have that as well. If you’ve never had custard ice cream, then you’re in for a treat!  Custard Ice cream is made with eggs which give it a rich color and flavor.  Using custard powder enhances the golden color and makes it extra creamy.  The custard is not only great for just ice cream; you can enjoy it chilled or freeze it to make custard blocks.    

Here’s the ice cream maker that I use, I keep the bowl in the freezer so it’s always ready to make ice cream!  Not only am I sharing the recipe but also a video!  Subscribe to my YouTube Channel if you haven’t already!  Don’t forget to click the bell so you will receive notifications when there’s a new video on the channel.


Custard Ice Cream



  • 1 cup milk
  • 2 cups heavy cream
  • 6 egg yolks
  • 2/3 cup sugar
  • Pinch of salt
  • 2 tbsp custard powder
  • 1 tsp vanilla extract
  • Drop of almond extract


  • Place egg yolks, sugar and salt in a bowl. Whisk until eggs are pale in color and silky, about 2-3 minutes.
  • Place milk and cream in a heavy bottom pot then place on stove over low heat. Heat milk just until bubbles start to form along the edges then remove from heat.
  • Slowly stream milk into egg mixture while whisking vigorously; whisk in about half of the milk. Mix about ½ cup milk with custard powder.
  • Combine egg mixture and custard mixture with remaining milk in the pot then cook on low heat for about 2-3 minutes. Do not allow to mixture to bowl.
  • Remove from heat and allow to cool before straining into a bowl. When custard has cooled completely, cover and place into the fridge to chill for at least 4 hours.
  • Place into ice cream maker and follow the instructions of the machine. Once ice cream has finished churning, place into a freezer safe bowl and freeze for at least 4 hours to harden. Enjoy!


Author: Jehan Powell