New England–Style Frozen Custard Without an Ice Cream Machine Recipe

frozen custard in a bowl
This ice cream is the real deal. Kenji Alt

The Secret to No Machine Custard is Here.

Recipe Facts



Prep: 18 mins
Cook: 10 mins
Chill/Freeze: 8 hrs 20 mins
Total: 8 hrs 48 mins
Serves: 8 servings

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  • 8 large egg yolks

  • 1 cup sugar

  • 2 teaspoons vanilla extract

  • 1/4 teaspoon kosher salt

  • 1 (12-ounce) can evaporated milk

  • 2 cups heavy cream


  1. In large bowl or stand mixer fitted with whisk attachment, whisk egg yolks, sugar, vanilla, and salt until pale yellow and mixture falls off of whisk in thick ribbons, about 5 minutes. Set aside. Stirring constantly, heat evaporated milk in medium saucepan on stovetop until it comes to a simmer. Slowly add hot milk to egg mixture, whisking constantly, until fully incorporated. Transfer mixture back to saucepan and heat, whisking constantly, to 180°F (it should become thick and custardy). Do not overheat, or eggs will scramble. Chill mixture completely.

  2. Whip 1 cup heavy cream with whisk or in stand mixer until doubled in volume. Add whipped cream to egg mixture and fold with whisk just until no lumps remain. Pour mixture into ice cube trays and freeze for 4 hours, or until solid.

  3. Combine frozen cubes of ice cream (use a spoon or a dull knife to remove them) and remaining heavy cream in food processor and process until smooth, about 30 seconds, scraping down sides and breaking up lumps as necessary during process. Transfer mixture to quart container, and freeze for at least 4 more hours before serving.

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Nutrition Facts (per serving)
444 Calories
30g Fat
32g Carbs
12g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 444
% Daily Value*
Total Fat 30g 39%
Saturated Fat 18g 88%
Cholesterol 290mg 97%
Sodium 178mg 8%
Total Carbohydrate 32g 12%
Dietary Fiber 0g 0%
Total Sugars 32g
Protein 12g
Vitamin C 1mg 6%
Calcium 194mg 15%
Iron 1mg 6%
Potassium 273mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)