30-Minute French Vanilla Frozen Custard
Rich and creamy frozen custard made with heavy cream, eggs, and real vanilla bean for an intensely luxurious dessert. This classic French-style custard requires gentle heating to create a silky base, then churning and freezing to achieve the perfect scoopable texture. The erythritol keeps it lower in sugar while maintaining sweetness, and the vanilla bean provides those beautiful specks and deep vanilla flavor that sets this apart from regular ice cream. Perfect for special occasions or when you want to impress guests with a restaurant-quality frozen dessert.
Ingredients
- 1 ¾ cups heavy whipping cream
- 6 large eggs
- 1 cup erythritol
- 1 vanilla beans
Instructions
- 1
Heat cream and eggs in medium pot over low heat, stirring constantly to combine slowly
- 2
Add erythritol and stir until dissolved
- 3
Remove from heat
- 4
Slice vanilla bean lengthwise and scrape out seeds
- 5
Stir vanilla bean seeds into custard mixture
- 6
Chill mixture in refrigerator for 2 hours
- 7
Pour into ice cream churn and churn according to manufacturer's instructions
- 8
Pour into parchment-lined bread loaf pan
- 9
Freeze for 1 hour to ripen
- 10
Serve
Tips
Keep heat very low when combining eggs and cream to prevent curdling - the mixture should never boil or simmer.
Chilling the custard base thoroughly before churning creates a smoother, creamier final texture.
The ripening time in the freezer allows flavors to meld and texture to firm up properly before serving.
Good to Know
Store covered in freezer for up to 1 month. Let soften 5-10 minutes before scooping if frozen solid.
Can make custard base 1 day ahead and churn when ready to serve.
Serve in chilled bowls. Scoop with warm ice cream scoop for easier serving.
Common Mistakes
Keep heat low to avoid scrambling eggs - custard should coat spoon, not curdle
Don't skip chilling time or custard won't churn properly
Substitutions
FAQ
Can I make this without an ice cream maker?
You can freeze in shallow pan and stir every 30 minutes for first 3 hours, but texture won't be as smooth as churned custard.
How long does this keep in the freezer?
Frozen custard stays fresh for up to 1 month when stored in airtight container, though best texture is within first week.
What if I don't have vanilla beans?
Substitute 2 teaspoons pure vanilla extract added after removing from heat. You'll lose the visual vanilla specks but flavor remains excellent.