Easy Homemade Custard Ice Cream Recipe – No Machine Needed

Last Updated on 6 months ago by Neha Deshmukh

Easy Homemade Custard Ice Cream Recipe – No Machine Needed

Hey everyone! If you’re anything like me, the thought of a hot summer day just screams for a cool, creamy treat. And honestly, who can resist a good homemade ice cream? I remember making this for the first time when my little niece visited – her face lit up with every spoonful, and it’s been a family favourite ever since! The best part? You don’t even need an ice cream machine! Let’s get scooping.

Why You’ll Love This Recipe

This custard ice cream is seriously the easiest, most satisfying dessert you’ll make all summer. It’s unbelievably creamy, uses simple ingredients you probably already have, and requires zero fancy equipment. Plus, it’s a fantastic way to impress your friends and family without spending hours in the kitchen. Trust me, once you try homemade, you’ll never go back to store-bought!

Ingredients

Here’s what you’ll need to whip up a batch of this dreamy ice cream:

• 1/4 cup custard powder
• 3/4 cup sugar
• 1 liter milk

Ingredient Notes

Let’s talk ingredients for a sec, because a few little tweaks can make a big difference.

• Custard Powder: I usually use a good quality vanilla custard powder. You can experiment with different flavours too – strawberry or butterscotch custard powder can add a lovely twist!
• Milk: Full-fat milk (around 3.5% fat) will give you the creamiest, most luxurious ice cream. If you’re using lower-fat milk, it will still work, but the texture might be a little less rich. For an extra decadent treat, you can even replace 1/2 cup of the milk with heavy cream.
• Sugar: Granulated sugar works perfectly, but feel free to get creative! Jaggery (gur) adds a beautiful caramel flavour, or you could use condensed milk for extra sweetness and a slightly different texture. Just reduce the amount of sugar if using condensed milk – start with 1/2 cup and adjust to your taste.

Step-By-Step Instructions

Alright, let’s get cooking (or rather, freezing!).

1. First, in a bowl, prepare the custard slurry. Mix the 1/4 cup custard powder with about ?? cup of the milk until it’s completely smooth – no lumps allowed! This is important for a silky texture.
2. Now, pour the remaining milk into a saucepan. Add the 3/4 cup sugar and the custard slurry. Give it a good stir to combine everything.
3. Place the saucepan over medium heat. Keep stirring constantly! This prevents the custard from sticking and burning. Bring the mixture to a gentle boil, then reduce the heat and continue stirring for 3-4 minutes, until it thickens nicely. You’ll know it’s ready when it coats the back of a spoon.
4. Remove the saucepan from the heat and let the custard cool completely. Patience is key here! You can speed things up by placing the saucepan in an ice bath.
5. Once cooled, pour the custard mixture into a freezer-safe container. Cover it tightly and freeze for 3-4 hours, until it’s partially set – think slushy consistency.
6. This is where the muscle work comes in (or the blender!). Take the container out of the freezer and whisk the mixture vigorously for about 2 minutes. This breaks up the ice crystals and makes the ice cream super smooth. Alternatively, you can blend it for a few seconds.
7. Return the mixture to the container, cover, and freeze overnight (or for at least 6 hours) until it’s firm enough to scoop.
8. And finally… scoop and enjoy! Store any leftovers in the freezer for up to two weeks.

Expert Tips

Want to take your homemade ice cream game to the next level? Here are a few of my go-to tricks:

• Preventing Ice Crystals: The key to smooth ice cream is breaking up those ice crystals. That’s why the whisking (or blending) step is so important!
• Achieving Smooth Texture: Constant stirring while heating the custard is crucial. It ensures the custard powder is fully incorporated and prevents lumps.
• Recognizing the Right Consistency: The custard should be thick enough to coat the back of a spoon. If it’s too thin, continue cooking for another minute or two, stirring constantly.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas to get you started:

• Vegan Adaptation: Swap the milk for your favourite plant-based milk (almond, soy, or coconut work well) and use a vegan custard powder alternative.
• Sugar-Free Adaptation: Use a sugar substitute like erythritol or stevia, adjusting the amount to your desired sweetness.
• Flavor Variations:
  • Mango: Add 1 cup of pureed mango to the cooled custard mixture.
  • Chocolate: Stir in 2-3 tablespoons of cocoa powder and an extra splash of milk.
  • Rose: Add 1-2 tablespoons of rose water to the cooled custard.
  • Spice Level – Cardamom: A pinch of cardamom powder adds a lovely aromatic flavour. My grandmother always added a little to hers!

Serving Suggestions

This ice cream is delicious on its own, but it’s even better with a few toppings! Try serving it with:

• Fresh fruit
• Chocolate sauce
• Chopped nuts
• A sprinkle of cardamom

Storage Instructions

Store leftover ice cream in an airtight container in the freezer for up to two weeks. It might get a little icy after that, but it will still be tasty!

FAQs

Got questions? I’ve got answers!

1. Can I use full-fat milk for a richer ice cream?

Absolutely! Full-fat milk will give you the creamiest, most decadent ice cream.

2. What if my custard is too thin after boiling?

Don’t worry! Just continue cooking for another minute or two, stirring constantly, until it thickens to the right consistency.

3. How do I prevent ice crystals from forming in my homemade ice cream?

Whisking or blending the partially frozen mixture is key! This breaks up the ice crystals and creates a smoother texture.

4. Can I add fruit to this ice cream? If so, when?

Yes! Add pureed fruit to the cooled custard mixture before freezing.

5. How long will homemade custard ice cream last in the freezer?

Homemade custard ice cream will last for up to two weeks in the freezer.