Ice Cream Recipe with Eggs: Creamy, Classic, and Irresistible

There’s something timeless about a rich, velvety scoop of homemade ice cream. This ice cream recipe with eggs delivers that classic custard base, offering a depth of flavour and creaminess that store-bought versions often lack. Perfect for warm summer days or as a delightful dessert year-round, this recipe is a must try for ice cream enthusiasts.

Abu Bakar

Ice Cream Recipe with Eggs: Creamy, Classic, and Irresistible

A timeless, velvety custard-style ice cream with eggs for a rich, smooth, and indulgent texture that outshines store-bought versions. Perfect for warm summer days or any dessert table.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8

Course: Dessert

Cuisine: American, classic, Home made

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 3 Large Egg yolks
• 2/3 cup Granulated sugar
• 1 1/2 cups Whole milk
• 1 1/2 cups Heavy cream
• 1 piece Vanilla bean Split and scraped (or 2 tsp vanilla extract)
• Pinch — Salt

Equipment

• 1 Medium saucepan For heating milk, cream, and vanilla
• 2–3 Mixing bowls For whisking eggs and chilling custard
• 1 Whisk To combine egg yolks and sugar
• 1 Wooden spoon/spatula To stir custard without scratching the pan
• 1 Fine-mesh sieve To strain custard and remove lumps/vanilla pod
• 1 Ice cream maker For churning the custard base
• 1 Airtight container To store the finished ice cream

Method

 

1. In a medium saucepan, combine milk, cream, and salt. Add vanilla bean seeds and pod if using. Heat until steaming, not boiling.
2. In a bowl, whisk together egg yolks and sugar until pale and thick.
3. Slowly temper the egg mixture by whisking in a ladleful of hot milk mixture, repeating a few times.
4. Return the tempered mixture to the saucepan.
5. Cook on low, stirring constantly, until the custard coats the back of a spoon (about 5–7 minutes). Do not boil.
6. Strain through a fine-mesh sieve into a clean bowl. Remove vanilla pod. If using vanilla extract, stir it in now.
7. Cool to room temperature, cover, and refrigerate at least 4 hours or overnight.
8. Churn in an ice cream maker for 20–25 minutes.
9. Transfer to an airtight container and freeze at least 2 hours before serving.

Notes

• For best texture, chill the custard overnight before churning.
• To prevent ice crystals, place parchment paper directly on the surface before sealing the container.
• Best enjoyed within 2 weeks for maximum freshness.
• Flavor Variations: add chocolate fudge swirl, strawberry compote, espresso powder, or honey lavender during or after churning for exciting twists.

Why Use Eggs in Ice Cream?

Incorporating eggs into your ice cream base results in a custard-style dessert, known for its luxurious texture and rich flavour. The egg yolks act as emulsifiers, creating a smooth consistency and preventing ice crystals from forming, which ensures that each bite is creamy and indulgent.

Flavour Variations for Egg-Based Ice Cream

Give your ice cream recipe with eggs a personal twist using these tasty mix-ins and flavour profiles:

• Vanilla Bean Dream: Add scraped seeds from 1 real vanilla bean into the custard base for bold, aromatic flavour.
  
• Chocolate Fudge Swirl: Mix ½ cup of hot fudge into the churned ice cream just before freezing for a rich chocolate ribbon.
  
• Strawberry Ripple: Swirl in fresh strawberry compote or jam during the final freeze for fruity contrast.
  
• Espresso Infusion: Dissolve 2 tsp of instant espresso powder into the warm custard for a mocha flavour.
  
• Honey Lavender: Add 1 tbsp dried edible lavender and 2 tbsp honey during the simmering stage for floral sophistication.
  

Tip: Add mix-ins only after the custard has chilled and been churned—this keeps textures perfect.

Common Mistakes to Avoid (Ice Cream Recipe with Eggs)

Making homemade ice cream with eggs is easy if you sidestep these common pitfalls:

• Overcooking the Custard: Heat too high? Your eggs will scramble. Keep it slow and stir constantly. Aim for 170–175°F.
  
• Skipping the Chill Time: Don’t rush to churn. A well-chilled custard (at least 4 hours or overnight) results in smoother ice cream.
  
• Not Using a Thermometer: Guesswork can lead to runny or over-thick bases. A digital thermometer ensures perfect results.
  
• Wrong Cream-to-Milk Ratio: For creamy richness, stick to heavy cream + whole milk. Skimping causes iciness.
  
• Under-Churning: Make sure your ice cream reaches a soft-serve consistency before freezing. Under-churned bases stay icy.

Serving Suggestions (Ice Cream Recipe with Eggs)

• Serve scoops in waffle cones or bowls.
  
• Top with fresh berries, chocolate syrup, or caramel sauce.
  
• Pair with warm desserts, such as brownies or apple pie, for a delightful contrast.

Storage Tips (Ice Cream Recipe with Eggs)

• Store the ice cream in an airtight container in the freezer.
  
• Place a piece of parchment paper directly on the surface before sealing to prevent ice crystals.
  
• Consume within 2 weeks for optimal freshness and texture.

Nutritional Information (Per Serving)

Note: Nutritional values may vary depending on specific ingredients and mix-ins.

Conclusion

Crafting your ice cream recipe with eggs is a rewarding endeavour that results in a dessert boasting unparalleled creaminess and flavour. By following this classic custard-style method, you’re not just making ice cream, you’re creating a timeless treat that delights with every spoonful. Whether enjoyed on its own or paired with your favourite toppings, this homemade ice cream is sure to become a cherished recipe in your collection.

FAQs