Morozhenoe: Russian Custard Ice Cream Recipe

Morozhenoe: Russian Custard Ice Cream Recipe

If you're looking for a delicious and refreshing treat, look no further than morozhenoe, a classic Russian custard ice cream. Made with just a few simple ingredients, this ice cream is smooth, creamy, and full of flavor. It's the perfect dessert for any occasion, and it's sure to be a hit with everyone who tries it.


  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1 teaspoon vanilla extract


  1. In a medium saucepan, combine the milk, heavy cream, sugar, cornstarch, and salt. Bring to a simmer over medium heat, stirring constantly.
  2. In a small bowl, whisk together the egg yolks and vanilla extract.
  3. Slowly whisk the egg yolk mixture into the hot milk mixture. Cook, stirring constantly, until the mixture has thickened and coats the back of a spoon, about 2 minutes.
  4. Remove the saucepan from the heat and stir in the vanilla extract. Pour the mixture into a freezer-safe container and freeze for at least 4 hours, or until firm.


  • For a richer flavor, use half-and-half instead of milk.
  • To make chocolate morozhenoe, add 1/2 cup of cocoa powder to the milk mixture before heating.
  • For a fun twist, try adding your favorite fruit or nuts to the ice cream before freezing.
  • If you don't have an ice cream maker, you can still make morozhenoe. Simply freeze the mixture in a freezer-safe container and stir it every 30 minutes until firm.


  • What is the difference between morozhenoe and ice cream?
    Morozhenoe is a Russian custard ice cream that is made with a higher proportion of milk to cream than traditional ice cream. This gives it a lighter, creamier texture.
  • How long does morozhenoe last in the freezer?
    Morozhenoe will last in the freezer for up to 2 weeks.
  • Can I make morozhenoe ahead of time?
    Yes, you can make morozhenoe ahead of time. Simply freeze the mixture in a freezer-safe container and thaw it in the refrigerator overnight before serving.

Morozhenoe: Russian Custard Ice Cream Recipe

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