This Frozen Vanilla Custard brings the iconic Shake Shack experience right to your kitchen. With its velvety smooth texture and rich, creamy flavor, it’s a dessert that feels indulgent yet refreshing. The secret lies in the perfect balance of sweet vanilla and luscious custard, creating a treat that’s both comforting and irresistible. In just 20 minutes of prep and a few hours to chill, you’ll have a dessert that’s worth every moment of anticipation.
Each spoonful melts on your tongue, offering a cool, silky finish that’s perfect for warm days or anytime you need a little pick-me-up. Whether enjoyed solo or paired with your favorite toppings, this custard is a crowd-pleaser that’s surprisingly simple to make. Dive into a bowl of this dreamy, frozen delight and savor the magic of homemade perfection.
Ingredients for Frozen Vanilla Custard
- 2 cups (16 fl oz/480 ml) heavy cream
- 1 cup (8 fl oz/240 ml) whole milk
- 5 large egg yolks
- ⅔ cup (5 oz/142 g) granulated sugar
- ¼ teaspoon salt
- 1 tablespoon pure vanilla extract (use high-quality for best flavor)
Step-by-Step Instructions
- Heat the cream and milk: In a heavy saucepan over medium heat, combine the heavy cream and whole milk. Stir occasionally to prevent sticking. Heat just until the mixture starts to simmer (about 8-10 minutes). Remove from heat and set aside.
- Prepare the egg mixture: In a separate bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale yellow and fluffy.
- Temper the eggs: Slowly whisk a ladleful of the warm milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next. This process, called tempering, prevents the eggs from cooking. Gradually add the remaining milk-cream mixture, whisking constantly.
- Cook the custard: Pour the custard base back into the saucepan. Over medium-low heat, gently cook the custard, stirring constantly, until it thickens and coats the back of a wooden spoon (about 8-10 minutes).
- Strain and cool: Pour the custard through a sieve to remove any lumps. Whisk in the vanilla extract. Set aside to cool, then cover and refrigerate until very cold (preferably overnight).
- Churn the custard: Pour the chilled custard into an ice cream maker and process according to the manufacturer’s instructions until it reaches the consistency of soft-serve ice cream (about 20 minutes).
- Freeze: Quickly transfer the custard to a freezable container. Cover and freeze until firm enough to scoop (at least 4 hours).
Perfect Pairings: Toppings and Sauces
Elevate your Frozen Vanilla Custard with delicious toppings! Try a drizzle of warm caramel sauce or hot fudge for a classic treat. For a crunch, sprinkle crushed waffle cones or toasted nuts. Fresh fruit like strawberries or banana slices adds a refreshing twist.
Serve It Right: Presentation Tips
For a Shake Shack-inspired experience, serve your custard in chilled bowls or cones. Add a cherry on top for a fun touch. If you’re feeling fancy, layer it with crumbled cookies or brownie bits for a decadent parfait.
Chill Out: Storage and Freezing Tips
Store your custard in an airtight container to prevent ice crystals. For best texture, let it sit at room temperature for 5-10 minutes before scooping. It’ll keep in the freezer for up to 2 weeks, though it’s so good, it probably won’t last that long!
Time-Saving Hacks for Busy Days
To speed up chilling, place the custard base in a shallow dish and pop it in the freezer for 30 minutes before transferring to the fridge. If you’re short on time, skip the overnight chill and freeze it immediately—just expect a slightly longer churn time.
Equipment Essentials: What You’ll Need
An ice cream maker is key for this recipe, but if you don’t have one, pour the custard into a shallow dish and freeze, stirring every 30 minutes until smooth. A fine-mesh sieve ensures a silky texture, and a whisk is your best friend for tempering the eggs.
Frozen Vanilla Custard (Just Like Shake Shack)
Ingredients
- 2 cups heavy cream 16floz/480ml
- 1 cup whole milk 8floz/240ml
- 5 large egg yolks
- ⅔ cup granulated sugar 5oz/142g
- ¼ teaspoon salt
- 1 tablespoon pure vanilla extract
Instructions
- Heat the cream and milk in a heavy saucepan over medium heat. Stir occasionally to prevent sticking to the bottom. Heat just until mixture starts to simmer, about 8-10 minutes. Remove from heat and set aside.
- In a separate bowl, whisk the egg yolks, sugar, and salt together until pale yellow and fluffy.
- Whisk a ladleful of milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this is called tempering and keeps the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly.
- Pour the custard base back into your saucepan and over medium-low heat gently cook until your custard thickens and coats the back of a wooden spoon, around 8-10 minutes.
- Once thickened, pour the custard through a sieve to remove any lumps. Lastly, whisk in the vanilla extract.
- Set aside to cool down. Once cooled, cover and refrigerate until very cold, preferably overnight. (The custard churns faster the colder it is).
- Pour custard mixture into ice cream maker and process according to manufacturer’s instructions until the custard reaches the consistency of soft-serve ice cream, about 20 minutes.
- Once the custard resembles soft-serve then quickly transfer to a freezable container. Cover the container and freeze until custard is firm enough to scoop, at least 4 hours.
