Reagan told me that I need to start selling this ice cream and Derek (who doesn’t like ice cream) is bragging to his friends that his mom makes the best ice cream.

Lauren from A Bright Moment, shared her family’s frozen custard recipe on Instagram a few days ago and let me tell you, I was instantly influenced. I went stopped at the grocery store immediately and got everything I needed to make it. I used her recipe as my base and then made a few changes to make it a little less icy and to make the vanilla shine a little more.

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A post shared by Emily Lawson | at home dates & girls night in (@byemilylawson)

Homemade Blueberry & Waffle Cone Frozen Custard Recipe

This frozen custard is a love letter to summer—rich, creamy, and full of New England charm. A base of whole milk, cream, and maple syrup is gently cooked with egg yolks and vanilla bean paste for that classic custard texture.

Make it ahead for your next backyard dinner, porch night, or family movie marathon. It’s simple enough to pull off, special enough to remember.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Freezing Time 6 hours hrs

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 3 cups whole milk
• 3 cups heavy cream
• 1 cup milk powder 1 package
• 1 cup maple syrup
• ¼ cup honey
• 4 large egg yolks
• 1 tbsp vanilla bean paste

Mix Ins

• 4 tbsp Maine blueberry jam
• 4 butter waffle cone cookies I get them at Trader Joes

Method

 

Cook the Custard Base

1. In a large saucepan, whisk together the milk, cream, milk powder, maple syrup, and honey.
2. In a separate bowl, lightly beat the egg yolks.
3. Heat the milk mixture over medium heat until hot but not boiling.
4. Slowly ladle about 1 cup of the hot milk mixture into the yolks while whisking (tempering), then pour the yolk mixture back into the pot.
5. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens and coats the back of a spoon (170–175°F).
6. Remove from heat and stir in the vanilla bean paste.

Chill the Custard

1. Cover the bowl and refrigerate the custard for at least 4 hours or overnight until thoroughly chilled.

Churn the Custard

1. Pour the cold custard into your ice cream maker and churn according to manufacturer’s instructions (usually 20–30 minutes), until it reaches a thick soft-serve texture.

Add Toppings (Without Sinking)

1. When the custard is at soft-serve consistency:
2. Fold in toppings by hand with a spatula
3. Transfer to a freezer-safe container.
4. Press parchment or plastic wrap directly onto the surface to prevent ice crystals.
5. Freeze for at least 4–6 hours until scoopable.

Notes

My kids and Eric only want vanilla ice cream so I pour and freeze two pints of vanilla before I add the blue berries and waffle cone for me.  The vanilla is amazing, but it doesn’t hold a candle to the blueberry & waffle cone. 

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