Salted Butter Custard Ice Cream + Homemade Waffle Cones
Indulge in the rich, creamy flavor of Salted Butter Custard Ice Cream, vanilla bean specks magically decorating every bite, paired with crispy homemade waffle cones for the ultimate summer dessert experience. This easy homemade ice cream recipe combines sweet and salty custard flavors with freshly baked waffle cones for a gourmet treat everyone will love.
Why is my custard ice cream grainy?
Grainy custard ice cream usually happens when the egg mixture gets too hot and starts to scramble. Cook the custard slowly over medium-low heat and stir constantly until it thickens enough to coat the back of a spoon.
How long should I chill custard before churning?
For the best texture, chill the custard base for at least 4 hours, but overnight is ideal. A fully chilled base churns faster and creates creamier homemade ice cream.
Can I make custard ice cream without an ice cream maker?
Yes, you can freeze the custard in a shallow pan and stir it every 30 minutes until creamy. While the texture may not be as smooth as churned ice cream, it still tastes delicious.
How do I know when the custard is thick enough?
The custard is ready when it reaches about 165–170°F and coats the back of a spoon without running off immediately. Avoid boiling, as overheating can curdle the eggs.
Why do homemade waffle cones get soft?
Waffle cones soften when exposed to humidity or warm ice cream for too long. Store cooled cones in an airtight container to keep them crisp and crunchy.
How long does homemade custard ice cream last in the freezer?
Homemade custard ice cream tastes best within 1–2 weeks when stored in an airtight container. Press parchment paper directly on the surface to help prevent freezer burn.
Here’s the waffle cone maker I use from Amazon!
Cook with me!
Salted Butter Custard Ice Cream & Homemade Waffle Cones
Ingredients
For the Butter Custard Ice Cream:
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/3 cup milk powder
- 1/2 cup honey or maple syrup
- 2 tablespoons melted unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla bean pasta
For the Homemade Waffle Cones:
- 1/4 cup egg whites
- 1/3 cup granulated cane sugar
- 2 tablespoons melted butter
- 2 tablespoons warm water
- 2/3 cup all purpose flour
- 1 teaspoon vanilla extract
- 1/8 tsp fine sea salt
For serving:
- 2 tablespoons European-style butter melted
- flaky maldon salt
Instructions
To Make the Butter Custard Ice Cream:
- In a large saucepan, combine the whole milk, heavy cream, milk powder, honey, and butter.
- Whisk all ingredients together, then place over medium high heat to cook until 110F. Immediately remove from heat.
- Add the egg yolks into a large bowl, then add ¼ cup of the hot milk mixture and immediately whisk. Continue this process two more times to gradually temper the eggs.
- Pour the tempered eggs mixture back into the saucepan.
- Place back over medium heat and stir until 170F to 175F, about 5-10 minutes. It should have slightly thickened up and easily coats the back of a spoon.
- Remove from heat to stir in the vanilla. Pour into a heat-safe glass container, then let cool at room temperature for 15-20 minutes.
- Store in the fridge until completely cooled, at least 4 hours to preferred overnight.
- Add to your ice cream maker and following appliance instructions.
- (Optional) While in soft serve texture, add in any desired toppings.
- Place in a freezer-safe container to freeze 1-2 hours to firm up.
- To serve, drizzle small spoonfuls of the melted butter on top of each individual ice cream serving then sprinkle with flaky maldon salt before it hardens. Enjoy immediately.
To Make the Homemade Waffle Cones:
- Preheat waffle cone maker.
- Whisk the egg whites, sugar, melted butter, warm water, and vanilla together until very smooth. Beat in the salt, then whisk in the flour until smooth. If the batter is too firm like cookie dough, add an extra tablespoon of warm water. The dough should be like a pre-chilled cookie dough where it’s thick but still very loose!
- Add a sliver of butter to the waffle cone maker, then use an ice cream scooper to add about 1/4 cup batter per waffle cone. Press down firmly to shut the waffle cone maker and cook for 1 to 2 minutes, until golden brown.
- Carefully remove from heat and twist into an ice cream cone or press into a small bowl to make a waffle bowl. Let cool for 1 minute while you help it keep its shape. Set aside to cool another 5 minutes before filling with ice cream.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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