Dairy Free Custard Ice Cream
Deliciously creamy dairy free custard ice cream turns out perfectly rich and creamy with these tips! Get your spoon ready to dig in to a bowl of ice cream just the way you remember it! (Gluten free, dairy free, soy free, nut free, vegetarian, FODMAP)
Equipment
- ice cream maker
Ingredients
- 5 egg yolks
- 1 cup sugar
- 1 ½ cups dairy free creamer unflavored
- 2 cups dairy free heavy whipping cream
- 2 teaspoon cornstarch or arrowroot powder
- 1 tablespoon pure vanilla extract (or 2 vanilla beans, scraped)
Instructions
- In a saucepan set to low heat, place the egg yolks and sugar. Stir occasionally until the sugar has dissolved (around 5-8 minutes). Remove from heat and set the bowl aside.While the egg yolks and sugar are cooking, in a small bowl, place ½ cup of milk and cornstarch. Stir to dissolve. Set aside.In a large saucepan, place the remaining milk and cream. Stir to combine, then allow to sit until egg and sugar mixture is done. When sugar is dissolved, move egg mixture off the heat and allow to cool. Slide the large saucepan onto the burner and turn heat up to medium. Stir until milk becomes heated and tiny bubbles around the edges form. Remove from heat, than slowly whisk in the egg and sugar mixture, whisking until combined. Add in the cornstarch and milk and continuing whisking until combined. Finally stir in the vanilla extract or vanilla beans. Place mixture in your ice cream container and churn according to your ice cream makers manufacturer directions. When done, place ice cream in a freezer safe container for several hours to firm or to store.
Notes
STORAGE:
Store in an airtight container for up to one month.
Store in an airtight container for up to one month.
Tried this recipe?Let us know how it was!