How to Make Creamy Frozen Vanilla Custard with NY Vanilla Beans
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Introduction
Indulge in a rich and velvety Frozen Vanilla Custard, crafted with real vanilla beans from NY Vanilla. This dessert captures the full flavor spectrum of your Uganda-sourced Grade A vanilla—perfect for showcasing its creamy, chocolatey-toned aroma.
Why Choose NY Vanilla Beans?
- Grade A Ugandan Vanilla: Handpicked, sun-cured, and vacuum-sealed for freshness—each pod offers bold, earthy notes with hints of chocolate and caramel
- Ethically sourced: Sustainably farmed by minority women-owned partners, ensuring quality and responsible sourcing
- Versatile for desserts: Ideal for premium frozen custard, extract making, baking, and more
Ingredients (Makes ~1 quart)
- 2 cups whole milk
- 2 cups heavy cream
- 1 Grade A Ugandan vanilla bean (Ny Vanilla)
- 6 large egg yolks
- ¾ cup granulated sugar
- Pinch of sea salt
Step-by-Step Instructions
1. Infuse the Milk
Split the vanilla bean, scrape seeds, and combine seeds + pod with milk and cream in a saucepan.
Gently simmer, then remove from heat and steep for 20 minutes to maximize flavor.
2. Whisk Yolks & Sugar
In a bowl, whisk egg yolks with sugar and a pinch of salt until thick and pale.
Slowly temper with the warm milk mixture, whisking constantly.
3. Cook the Custard
Return to medium-low heat, stirring until the custard coats the back of a spoon (~170–175°F). Avoid boiling.
4. Chill Thoroughly
Strain into a clean bowl, cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Churn & Freeze
Process using an ice cream maker per instructions, then freeze 4–6 hours for set custard.
Serving & Garnish Ideas
Dust with crushed Vanilla bean chips or sprinkle seeds for visual appeal.
Serve alongside fresh fruit or vanilla-scented shortbread.
For an elevated version, swirl in hibiscus syrup or rose water.
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