National Ice Cream Day is July 16
Ice cream is a lovely year-round treat, especially in Hawaii, but is particularly welcome in the summer. You know I am fond of no-churn ice creams, and this ice cream is yet another example and a great way to celebrate National Ice Cream Day.
This ice cream is a little different from the ones I’ve made that are based on Nigella Lawson’s formula using sweetened condensed milk as a base. Instead, this recipe uses Bird’s Custard Powder as its base to produce an equally delicious and creamy frozen treat.
What is Bird’s Custard?
Bird’s Custard is an eggless version of a crème anglaise, using cornstarch rather than eggs as a thickener. It was created by Alfred Bird in the 1800s as a custard alternative for his wife who was allergic to eggs.
In the U.S., we are more familiar with set custards like in a custard pie. In the U.K., as I was introduced to it, custard is pourable and served warm with pies or crumbles. Whereas in the U.S., we tend to serve these desserts with a scoop of ice cream or sweetened whipped cream. Pourable custard is also used as the creamy element in trifles as it will set up as it cools.
Where can I find Bird’s Custard Powder?
In the States, you can sometimes find Bird’s Custard Powder in the supermarket, especially larger markets that have an international aisle. Otherwise you can order it online, as I do.
No-churn, not no-cook
Unlike past no-churn ice cream recipes, this one involves some cooking and therefore some cooling time as well.
This recipe was published in delicious. I converted the measurements for the U.S. and made some modifications, including the addition of a couple of tablespoons of vodka to keep the ice cream soft and creamy. As with other no-churn recipes, you may leave out the alcohol, you just need to allow the ice cream to sit at room temperature for 15 minutes to soften before serving.Print
This creamy no-churn ice cream is flavored with Bird’s Custard (an eggless, vanilla custard powder from the UK). It was modified from deliciousmagazine.co.uk.
5 tablespoons Bird’s Custard Powder (not instant packets)
2 cups whole milk
3/4 cup sugar
1 teaspoon vanilla extract
1 1/4 cups heavy cream
2–3 tablespoons vodka, optional
Mix the custard powder with 3-4 tablespoons of milk until smooth.
Put the remaining milk, sugar, and vanilla extract into a saucepan over medium heat. Stir occasionally and heat until the sugar has dissolved.
Ladle a little of the heated milk into the bowl with the custard powder mixture and whisk together until well combined. Pour the custard mixture into the heating milk and keep whisking. Turn down the heat to low and cook slowly and gently until thickened.
Pour the custard into a clean bowl and cover with a layer of plastic wrap, laying it over the surface of the custard to prevent a skin forming. Place in the refrigerator to cool completely.
When the custard is cold, remove it from the refrigerator. If it is jelled and no longer pourable, use a whisk to break it up until it is a smooth, pourable mixture.
Using a stand or hand mixer, whisk the heavy cream and vodka until stiff peaks form. Whisk in the cooled custard, then pour the mixture into an airtight/freezerproof sealed container. Freeze for at least 6 hours or overnight.
If you don’t include vodka, allow the ice cream to sit at room temperature for 15 minutes to soften before serving.
- Prep Time: 5 minutes
- Inactive Time: 8 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-churn
- Cuisine: British
- Serving Size: 1/2 cup
- Calories: 290.18
- Sugar: 22.98 g.
- Sodium: 62.64 mg.
- Fat: 16.19 g.
- Saturated Fat: 9.96 g.
- Carbohydrates: 30.99 g.
- Fiber: 0
- Protein: 3.87 g.
- Cholesterol: 75.22 mg.
Keywords: Bird’s Custard, no-churn