If you’re looking to indulge in something truly creamy and satisfying, homemade frozen custard might be just what you need. With rich ingredients like heavy cream, egg yolks, and sugar, it promises a decadent treat. Imagine savoring classic flavors like vanilla or chocolate, or perhaps experimenting with unique combinations like maple bacon or blueberry lavender. Each recipe invites your creativity, setting the stage for delightful customizations that will elevate your dessert game. What flavor will you try first?

Classic Vanilla Frozen Custard

Classic vanilla frozen custard is rich, creamy, and perfect for warm days, offering a delightful homemade treat that everyone will love.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup granulated sugar
• 5 large egg yolks
• 1 tablespoon pure vanilla extract
• A pinch of salt

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium-low heat, stirring occasionally until warm but not boiling.
2. In a separate bowl, whisk the egg yolks and the remaining sugar together until pale and thickened.
3. Gradually pour the warm cream mixture into the egg yolk mixture, whisking continuously to temper the eggs.
4. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it thickens enough to coat the back of a spoon (approximately 170°F).
5. Remove from heat, stir in the vanilla extract and salt, then transfer the mixture to a bowl.
6. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
7. Once chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions until it reaches a thick, soft serve consistency.
8. Transfer the custard to an airtight container and freeze for at least 2-4 hours before serving to firm it up further. Enjoy!

Rich Chocolate Frozen Custard

Rich and creamy, this homemade frozen chocolate custard is a delightful treat that offers a deep chocolate flavor and smooth texture, perfect for satisfying your sweet tooth.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• 1 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is warm but not boiling.
2. In a separate bowl, whisk the egg yolks. Slowly pour in about a cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
4. Remove the saucepan from heat and add the chocolate chips, stirring until fully melted and smooth.
5. Stir in the vanilla extract and a pinch of salt. Allow the custard to cool to room temperature.
6. Once cooled, cover the custard and refrigerate for at least 4 hours or overnight.
7. After chilling, churn the custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
8. Transfer the custard to an airtight container and freeze for at least 2 hours to firm up before serving. Enjoy!

Strawberry Swirl Frozen Custard

Indulge in the creamy goodness of Strawberry Swirl Frozen Custard, a delightful treat perfect for any occasion.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, pureed
• 1 tablespoon lemon juice

Instructions

1. In a saucepan, combine heavy cream, whole milk, and half of the sugar. Heat over medium until warm, but not boiling.
2. In a separate bowl, whisk together egg yolks and the remaining sugar until well combined.
3. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens and coats the back of a spoon (about 5-7 minutes).
5. Remove from heat and stir in vanilla extract. Transfer to a bowl and refrigerate until completely cool, about 2 hours.
6. Once cooled, churn the custard mixture in an ice cream maker according to the manufacturer’s instructions.
7. In a small bowl, mix the strawberry puree with lemon juice.
8. Layer the churned custard and strawberry puree in a container, swirling gently with a spatula to create a marbled effect.
9. Freeze for at least 4 hours, or until firm, before serving. Enjoy!

Mango Coconut Frozen Custard

Mango Coconut Frozen Custard is a creamy, tropical delight that combines the rich flavors of mango and coconut, perfect for satisfying your sweet tooth on a hot day.

Ingredients

• 2 ripe mangoes, peeled and diced
• 1 cup coconut milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a blender, puree the diced mangoes until smooth. Set aside.
2. In a medium saucepan, combine coconut milk, heavy cream, and sugar over medium heat. Stir until sugar dissolves, but do not boil.
3. In a separate bowl, whisk the egg yolks until pale and slightly thickened.
4. Gradually pour the warm coconut milk mixture into the egg yolks, whisking continuously to temper the yolks.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon (about 5-7 minutes).
6. Remove from heat and stir in the mango puree, vanilla extract, and a pinch of salt.
7. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or until chilled.
8. Process the chilled mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
9. Transfer the frozen custard to an airtight container and freeze for at least 2 hours to firm up before serving. Enjoy!

Salted Caramel Pecan Frozen Custard

Indulge in the rich and creamy delight of Salted Caramel Pecan Frozen Custard, a perfect blend of sweet and salty flavors with a satisfying crunch from roasted pecans.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup granulated sugar
• 5 large egg yolks
• 1 teaspoon pure vanilla extract
• 1 cup salted caramel sauce
• 1 cup toasted pecans, chopped
• Sea salt, for garnish

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (½ cup) over medium heat. Stir occasionally until the mixture is warm but not boiling.
2. In a bowl, whisk the egg yolks with the remaining sugar (½ cup) until the mixture is pale and slightly thickened.
3. Gradually pour the warm cream mixture into the egg yolks while whisking continuously to temper the yolks.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
5. Remove from heat and stir in the vanilla extract and salted caramel sauce until fully incorporated.
6. Pour the custard through a fine mesh strainer into a bowl to remove any lumps or cooked egg bits. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
8. In the last few minutes of churning, fold in the chopped toasted pecans.
9. Transfer the frozen custard to an airtight container, drizzle additional salted caramel on top, and sprinkle with sea salt. Freeze for at least 2 hours before serving.

Espresso Hazelnut Frozen Custard

Espresso Hazelnut Frozen Custard is a rich and creamy dessert that combines the robust flavors of espresso with the nutty essence of hazelnuts, perfect for coffee lovers seeking a delightful treat.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 large egg yolks
• 1 tablespoon vanilla extract
• 1/2 cup brewed espresso, cooled
• 1/2 cup hazelnut paste or finely ground hazelnuts
• Pinch of salt

Instructions

1. In a saucepan, heat the cream, milk, and sugar over medium heat until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk together the egg yolks.
3. Gradually add about a cup of the warm cream mixture to the egg yolks, whisking constantly to temper the eggs.
4. Pour the egg yolk mixture back into the saucepan with the remaining cream, stirring continuously over low heat until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract, brewed espresso, hazelnut paste, and a pinch of salt until well combined.
6. Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
7. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
8. Transfer the frozen custard to an airtight container and freeze for at least 2 hours to firm up before serving.

Mint Chocolate Chip Frozen Custard

Creamy and invigorating, this Mint Chocolate Chip Frozen Custard recipe is perfect for a hot day or a sweet treat anytime!

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon pure peppermint extract
• 1/2 teaspoon green food coloring (optional)
• 1 cup chocolate chips or chopped chocolate

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar over medium heat. Stir until the sugar completely dissolves.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Temper the egg yolks by gradually adding a small amount of the warm cream mixture into the yolks, whisking constantly. Then pour the yolk mixture back into the saucepan.
4. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
5. Remove from heat and stir in the peppermint extract and food coloring, if using. Let it cool completely.
6. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. During the last few minutes of churning, add in the chocolate chips or chopped chocolate.
8. Transfer the frozen custard to an airtight container and freeze for at least 4 hours before serving. Enjoy!

Lemon Curd Frozen Custard

Lemon Curd Frozen Custard is a zesty and revitalizing dessert that combines the creamy richness of custard with a tangy lemon flavor, perfect for summer days.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup sugar
• 5 large egg yolks
• 1 cup lemon curd
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a saucepan over medium heat, combine the heavy cream, whole milk, and half of the sugar. Stir until the sugar is dissolved and the mixture is steaming, but do not let it boil.
2. In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and thick.
3. Gradually pour a small amount of the warm cream mixture into the egg yolks while whisking constantly to temper the eggs.
4. Slowly add the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring continuously, until the mixture thickens and coats the back of a spoon (about 10 minutes).
5. Remove the saucepan from heat and stir in the lemon curd, vanilla extract, and a pinch of salt until fully combined.
6. Let the mixture cool to room temperature, then refrigerate until chilled, at least 2 hours.
7. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
8. Transfer the frozen custard to an airtight container and freeze for at least 4 hours or until firm.
9. Serve the lemon curd frozen custard in bowls or cones, and enjoy!

Peanut Butter Cup Frozen Custard

Indulge in a creamy and rich Peanut Butter Cup Frozen Custard that’s perfect for any peanut butter lover. This delightful treat combines the smoothness of custard with chunks of chocolatey peanut butter cups, ensuring a decadent dessert experience.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter
• 1 cup chopped peanut butter cups (e.g., Reese’s)
• Pinch of salt

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar over medium heat. Stir until the sugar dissolves and the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks and the remaining sugar until well combined and slightly thickened.
3. Gradually add a small amount of the hot cream mixture to the egg yolks, whisking constantly to temper the yolks.
4. Once combined, pour the egg yolk mixture back into the saucepan with the remaining cream mixture, stirring continuously.
5. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-10 minutes).
6. Remove the saucepan from the heat and stir in the vanilla extract, peanut butter, and a pinch of salt until smooth and fully combined.
7. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or until thoroughly chilled.
8. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
9. When the custard is nearly done churning, add the chopped peanut butter cups and mix until uniformly distributed.
10. Transfer the frozen custard to an airtight container and freeze for at least 2 hours before serving for the best texture. Enjoy!

Cookies and Cream Frozen Custard

Indulge in a rich and creamy Cookies and Cream Frozen Custard, a delightful treat that brings together the smoothness of custard and the crunchiness of chocolate cookies.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup crushed chocolate sandwich cookies

Instructions

1. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is warm, but not boiling.
2. In a separate bowl, whisk the egg yolks until they are pale and thick.
3. Gradually pour a small amount of the warm cream mixture into the egg yolks while whisking constantly to temper the eggs.
4. Slowly pour the tempered egg yolks back into the saucepan with the cream mixture, stirring constantly.
5. Continue to heat the mixture over medium heat, stirring until it thickens enough to coat the back of a spoon.
6. Remove from heat and stir in the vanilla extract.
7. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
8. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
9. In the last few minutes of churning, add the crushed chocolate sandwich cookies.
10. Transfer the custard to an airtight container and freeze for at least 4 hours before serving for a firmer texture. Enjoy!

Matcha Green Tea Frozen Custard

Matcha Green Tea Frozen Custard is a creamy, delicious dessert that combines the rich flavor of matcha with the velvety texture of homemade custard, perfect for a revitalizing treat any time of year.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 2 tablespoons matcha green tea powder
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (3/8 cup). Heat over medium heat until it just begins to simmer, stirring occasionally.
2. In a separate bowl, whisk together the egg yolks, the remaining sugar (3/8 cup), and matcha green tea powder until well blended.
3. Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the yolks.
4. Return the mixture to the saucepan over low heat and cook while stirring gently until it thickens enough to coat the back of a spoon (about 5-7 minutes).
5. Remove from heat and stir in the vanilla extract and a pinch of salt.
6. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Let it cool to room temperature before covering and refrigerating for at least 4 hours, or overnight.
7. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
8. Transfer the custard to a lidded container and freeze for at least 4 hours or until firm before serving. Enjoy your Matcha Green Tea Frozen Custard!

Pumpkin Spice Frozen Custard

Pumpkin Spice Frozen Custard is a creamy, flavorful treat that combines the rich taste of pumpkin with warm spices, perfect for fall and any pumpkin lover.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup pumpkin puree
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 5 large egg yolks

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt. Heat over medium heat until the mixture is warm but not boiling.
2. In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
3. Gradually pour the warm pumpkin mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
5. Remove from heat and let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
6. Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
7. Transfer the frozen custard to an airtight container and freeze for at least 2 hours to firm up before serving. Enjoy!

Raspberry Cheesecake Frozen Custard

Raspberry Cheesecake Frozen Custard is a creamy and decadent dessert that combines the tartness of raspberries with the rich flavor of cheesecake, perfect for a hot summer day.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1 cup fresh raspberries (plus extra for garnish)
• 1 tablespoon lemon juice

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is hot, but not boiling.
2. In a bowl, whisk together the egg yolks. Gradually add a small amount of the hot cream mixture to the yolks, whisking constantly to temper the eggs.
3. Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring continuously until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
4. Remove the saucepan from heat and stir in the vanilla extract and softened cream cheese until smooth.
5. In a blender or food processor, puree the fresh raspberries and lemon juice until smooth. Strain through a fine-mesh sieve to remove seeds.
6. Fold the raspberry puree into the custard mixture until evenly combined.
7. Chill the mixture in the refrigerator for at least 2 hours or until completely cool.
8. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.
9. Transfer the churned custard to an airtight container and freeze for at least 4 hours to firm up.
10. Serve with additional fresh raspberries on top for garnish. Enjoy!

Maple Bacon Frozen Custard

Indulge in the rich, sweet, and savory flavors of Maple Bacon Frozen Custard, a delightful twist on a classic dessert that’s perfect for any occasion.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup maple syrup
• 6 large egg yolks
• 1 teaspoon vanilla extract
• 8 slices of cooked crispy bacon, chopped
• Pinch of salt

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and maple syrup. Heat over medium heat, stirring occasionally until the mixture is warm but not boiling.
2. In a separate bowl, whisk together the egg yolks and a pinch of salt until well combined.
3. Gradually pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens enough to coat the back of a spoon (about 5-7 minutes).
5. Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. During the last few minutes of churning, fold in the chopped bacon until evenly distributed.
8. Transfer the custard to an airtight container and freeze for at least 2 hours before serving. Enjoy!

Blueberry Lavender Frozen Custard

Indulge in the delightful combination of sweet blueberries and aromatic lavender with this creamy homemade blueberry lavender frozen custard. It’s perfect for cooling off on a warm day!

Ingredients

• 2 cups fresh blueberries
• 1 tablespoon dried culinary lavender
• 1 cup whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, combine the blueberries and ½ cup of sugar over medium heat. Cook until the blueberries start to break down, about 5-7 minutes. Remove from heat and let cool.
2. In a separate saucepan, heat the milk, cream, lavender, and remaining sugar over medium heat until small bubbles form at the edges. Remove from heat and let steep for 15 minutes.
3. In a bowl, whisk together the egg yolks. Gradually add half of the warm lavender-infused milk mixture to the egg yolks, whisking constantly to temper the yolks.
4. Pour the tempered egg yolk mixture back into the saucepan with the remaining lavender-infused milk. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes.
5. Strain the mixture through a fine-mesh sieve into a large bowl to remove lavender buds. Let cool to room temperature, then stir in the vanilla extract and a pinch of salt.
6. Once cooled, fold in the blueberry mixture until well combined.
7. Chill the custard base in the refrigerator for at least 2 hours or until completely cold.
8. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches the consistency of soft serve.
9. Transfer the frozen custard to an airtight container and freeze for at least 4 hours before serving. Enjoy!

Spiced Apple Cider Frozen Custard

Indulge in the autumnal flavors of Spiced Apple Cider Frozen Custard, a creamy and delightful treat that combines the warmth of spices with the sweetness of apple cider.

Ingredients

• 2 cups apple cider
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup heavy cream
• 3/4 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions

1. In a saucepan, bring the apple cider to a boil over medium heat, then reduce the heat and simmer until reduced to about 1 cup, approximately 15-20 minutes.
2. Stir in the ground cinnamon, nutmeg, and ginger. Remove from heat and let cool.
3. In a separate saucepan, combine the cream, milk, and sugar, then heat over medium until the sugar dissolves, stirring occasionally.
4. In a bowl, whisk the egg yolks until smooth. Gradually add some of the warm cream mixture to the yolks, whisking constantly to temper the eggs.
5. Pour the egg mixture back into the saucepan with the remaining cream mixture and cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
6. Remove from heat, and strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
7. Stir in the reduced apple cider, vanilla extract, and a pinch of salt. Mix until well combined.
8. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight until thoroughly chilled.
9. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
10. Transfer the custard to an airtight container and freeze for at least 4 hours to firm up before serving. Enjoy your homemade spiced apple cider frozen custard!