Ice Cream & Frozen Desserts

Frozen Vanilla Custard (Just Like Shake Shack)

4.52 from 27 votes
My homemade Vanilla Frozen Custard recipe is creamy, smooth, cold — and almost indistinguishable from Shake Shack's frozen custard!
Frozen Custard in tubs.

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Hi Bold Bakers!

About This Recipe: Making frozen custard just like Shake Shack’s isn’t hard — but you do need an ice cream machine. What you end up with though is almost indistinguishable from the soft, creamy, frozen dessert that’s become famous from Shake Shack. So, if you’ve ever wondered how to make Shake Shack’s Frozen Custard at home, here’s how!

Why I Decided To Make This Recipe: I’ve had so many Bold Bakers (and everyone on the BBB team here!) tell me I had to go to Shake Shack to try their frozen custard for myself. To be honest, it sounded right up my alley. From what I’ve heard, it has everything I want in a dessert: a creamy flavor and a smooth texture. I have no idea why I waited so long to try it!

Long story short, after I finished my burger and fries, and sent Kevin back to the counter to get the frozen custard. I had only one complaint — why did Kevin get one TUB to share!? … He also got the small size. Does he not know me at all?!

Shake Shack’s vanilla frozen custard is absolutely insane! I would say it’s one of my favorite desserts of all time. It’s super-rich and almost has the texture of soft-serve ice cream. And, if you are an ice cream aficionado, then you know it’s best to eat frozen desserts when they are a little soft; the flavor is ten times better. Big bonus points go to Shake Shack for being generous with the vanilla and salt in their custard! 

As Kevin does, he challenged me to try and make the Shake Shack Frozen Custard at home. The results? I’ll let you be the judge, but I don’t think I’ll need to make the long trip across LA to get to the closest Shake Shack for some time.

Two servings of Shake Shack's frozen custard.

What Is Frozen Custard?

The main difference between frozen custard and ice cream is the ingredients. Ice cream is made with milk and cream. Frozen custard is made with milk, cream, and eggs. Those eggs make the custard richer and denser than ice cream. 

Way back in 1919 at Coney Island, two ice cream vendors, Archie and Elton Kohr, realized that adding egg yolks to ice cream helped make a smoother texture and helped make the ice cream stay cold longer. The first weekend on the boardwalk, they sold 18,460 cones!

If you want a creamy ice cream that couldn’t be easier, try my 2-Ingredient Ice Cream recipe!

What You Need To Make Frozen Custard

How To Make Frozen Custard

No need to search for the closest Shake Shack; here’s how you can make your own frozen custard at home. This recipe has been tested over and over, and with all of the kinks worked out, here’s what you’ll be doing (and don’t forget to get all the measurements further down on the page): 

  1. Heat the cream and milk in a heavy saucepan over medium heat. Stir the mixture occasionally to prevent sticking. Heat the mixture until it just starts to simmer, usually around 8 to 10 minutes. Remove from heat and set aside.
  2. In a separate bowl, whisk the egg yolks, sugar, and salt together until it becomes pale yellow and fluffy.
  3. Whisk a ladleful of the milk mixture into the egg mixture. Add another ladleful and whisk thoroughly before adding the next. Gradually add the remaining milk mixture and whisk thoroughly. This is tempering and keeps the eggs from cooking. 
  4. Pour the custard base back into the saucepan and cook over medium-low heat until the custard thickens and coats the back of a wooden spoon, around 8 to 10 minutes.
  5. Once thickened, pour the custard through a sieve to remove any lumps. Then whisk in the vanilla extract.
  6. Set the custard aside to cool. Once cooled, cover and refrigerate until very cold, preferably overnight. 
  7. Pour the custard into your ice cream maker and process according to the manufacturer’s instructions until the custard reaches the consistency of soft-serve ice cream, about 20 minutes. 
  8. Transfer the custard to a freezable container and cover and freeze until it is firm enough to scoop for at least 4 hours. 

A hand holding a cup of frozen custard.

Gemma’s Pro Chef Tips For Making Frozen Vanilla Custard

  • Make the custard up to 2 days in advance; the flavor gets better as it sits.
  • Use full-fat milk and cream for more flavor in your custard. 
  • Have your egg yolks out at room temperature for an hour before you begin to make your custard. You don’t want the eggs to be cold from the fridge before they get blended into hot liquid.
  • When churning the custard base, make sure it is very cold. The cold custard will freeze fast, which will give you better results.
  • Don’t be shy with the salt and vanilla!

How Do I Store Frozen Custard?

You can store your homemade frozen custard in the freezer for up to a week for the best flavor and texture. 

Make More Ice Cream!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Watch The Recipe Video!

Vanilla Frozen Custard Recipe (Shake Shack)

4.52 from 27 votes
My homemade Vanilla Frozen Custard recipe is creamy, smooth, cold — and almost indistinguishable from Shake Shack's frozen custard!
Author: Gemma Stafford
Servings: 2 pints
Prep Time 20 minutes
chill 4 hours
My homemade Vanilla Frozen Custard recipe is creamy, smooth, cold — and almost indistinguishable from Shake Shack's frozen custard!
Author: Gemma Stafford
Servings: 2 pints

Ingredients

  • 2 cups (16floz/480ml) heavy cream
  • 1 cup (8floz/240ml) whole milk
  • 5 large egg yolks
  • cup (5oz/142g) granulated sugar
  • ¼ teaspoon salt
  • 1 tablespoon pure vanilla extract

Instructions

  • Heat the cream and milk in a heavy saucepan over medium heat. Stir occasionally to prevent sticking to the bottom. Heat just until mixture starts to simmer, about 8-10 minutes. Remove from heat and set aside.
  • In a separate bowl, whisk the egg yolks, sugar, and salt together until pale yellow and fluffy.
  • Whisk a ladleful of milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this is called tempering and keeps the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly.
  • Pour the custard base back into your saucepan and over medium-low heat gently cook until your custard thickens and coats the back of a wooden spoon, around 8-10 minutes.
  • Once thickened, pour the custard through a sieve to remove any lumps. Lastly, whisk in the vanilla extract.
  • Set aside to cool down. Once cooled, cover and refrigerate until very cold, preferably overnight. (The custard churns faster the colder it is).
  • Pour custard mixture into ice cream maker and process according to manufacturer's instructions until the custard reaches the consistency of soft-serve ice cream, about 20 minutes.
  • Once the custard resembles soft-serve then quickly transfer to a freezable container. Cover the container and freeze until custard is firm enough to scoop, at least 4 hours.
4.52 from 27 votes (18 ratings without comment)
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Debbi S
Debbi S
3 years ago

Hello Gemma!
Wondering…..what if I wanted flavored custard?
Chocolate, strawberry or
Lemon sounds dreamy!
Thanks for what I know
is going to another go recipe.

Connie
Connie
2 years ago

I love this base recipe. I’ve added 1 1/2 tsp of peppermint extract and a pack of Andes (chopped). I added the Andes at the end (churn for 3-5 minutes). 🙂

Asiya
Asiya
3 years ago

Hi I want to learn how to make shawarma

Upasna
Upasna
8 months ago

What if I don’t eat eggs, how to make custard without them??

Doris
Doris
1 year ago

Gemma, I am wondering if there is a way to make this without an ice cream maker. I do have a stand mixer just not an ice cream maker. Would it be possible to wither use a hand mixer or stand mixer instead to do the churning or would you suggest something else? Thank you your recipes are always amazing.

Teresa
Teresa
1 year ago

HI Gemma!
I just LOVE your recipes!! I would like to make a batch of chocolate frozen custard, what kind of chocolate could I use like cocoa powder or milk chocolate and could I mix it in with the vanilla custard in the bowl or drizzle it in the the ice cream maker?
Thank you so very much!
Hugs,
Teresa

Kim
Kim
2 years ago

Hi Gemma,
I made it, and it taste really good. Thanks
But I am not sure why it is not as creamy and smooth after freeze overnight.
Also, I find a bit sweet for me. Can I cut down the sugar?

Thanks

Terri
Terri
2 years ago

Hi Gemma,
I haven’t made this yet but wondered if in flavouring the custard before churning I could use your Chocolate fudge sauce or Salted caramel sauce. Do I just add my preference and then strain and churn?

annkountouris
annkountouris
3 years ago

Just made this recipe and it turned out great, smooth and delicious and easy to scoop!!

shira
shira
3 years ago

I seriously wish I could give more than 5 stars!!! I don’t live in LA & I’m so grateful that you’ve allowed me to experience this amazing dessert at home!!! Thanks for all of your hard work to bring us the best & boldest recipes 😉

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook