Ingredients
Main Cream Base
- 3 large eggs (separated into whites and yolks)
- 1 cup sugar (200 g)
- 300 ml heavy cream (cold)
- 1 teaspoon vanilla extract
- 1 tablespoon butter (optional for extra richness)
Mix-Ins
- 1 cup raisins OR chopped dried fruits
- Optional: walnuts, almonds, pistachios, chocolate chips
Optional Flavor Enhancers
- Pinch of cinnamon
- Pinch of nutmeg
- 1 teaspoon orange or lemon zest
- 1 tablespoon rum (for soaking raisins)
PREP STEP — Soak the Raisins (Optional)
If you want extra flavor and softness:
Soak the raisins in warm water, milk, or a little rum for 10–15 minutes.
Drain well before adding to the cream mixture.
STEP 1 — Prepare the Egg Yolks
In a large bowl, whisk the egg yolks with the sugar. This should take a few minutes until the mixture becomes pale yellow, thick, and creamy. This step is what gives the dessert its custard-like texture.
If you want a safer, heat-treated version:
Place the bowl over a pot of simmering water (double boiler) and whisk constantly for 5–7 minutes to lightly cook the egg yolks.
This will give a thicker, silkier dessert.
Add vanilla extract and butter (optional). Mix until smooth.
STEP 2 — Whip the Egg Whites
In a separate clean bowl, beat the egg whites until they form stiff peaks. This means when you lift the whisk, the peaks stand firm and don’t fall over.
These whipped whites are what makes the dessert airy and light, preventing it from becoming too heavy or icy after freezing.
Fold the egg whites into the yolk mixture gently, keeping as much air as possible.
STEP 3 — Whip the Heavy Cream
Chill the mixing bowl and beaters for 10 minutes in the freezer. Cold tools help the cream whip faster.
Pour the heavy cream into the bowl and whip until it forms a firm, fluffy consistency.
Don’t over-whip to the butter stage — stop when it looks like thick whipped cream.
Now fold the whipped cream into the egg mixture. Do it gently in two or three batches.
You should now have a very light, pale yellow, silky mixture with a texture similar to mousse.
STEP 4 — Add the Raisins
Drain the raisins (if soaked), and gently fold them into the cream mixture.
You can add more raisins if you like a fruitier dessert or reduce them if you prefer mostly cream.
You can also add:
- chopped nuts
- mini chocolate chips
- candied fruit
- coconut flakes
The choice depends on your taste. The goal is to add texture and little bursts of flavor inside the creamy base.
STEP 5 — Fill the Cups
Take small glass mugs, dessert bowls, or ramekins and fill them with the cream mixture.
Tap the cups lightly on the counter to remove air pockets and smooth the top.
You can leave a little space at the top if you plan to add toppings later.
This presentation — filling small cups — makes serving easy and individual, exactly like the photos. People can simply pull a cup from the freezer, enjoy a spoonful anytime, and put it back without melting the whole dessert.
STEP 6 — Freeze Until Firm
Place the cups in the freezer, uncovered, for about 30 minutes.
After they begin to set, cover each cup with plastic wrap or close them inside an airtight container.
Freeze for 8 hours or preferably overnight.
The final texture will be:
- creamy
- rich
- scoopable
- not icy
- firm but soft enough to eat immediately
Exactly like the dessert shown in the image.
How to Serve
You can enjoy this frozen custard directly from the freezer. It doesn’t become rock-hard because the whipped cream and egg whites trap air and prevent crystallization.
Scoop it gently or simply eat it with a spoon straight from the cup.
For a nicer presentation, you can add:
- extra raisins on top
- a drizzle of honey
- chopped nuts
- cocoa powder
- grated chocolate
Tips for Perfect Frozen Custard Cups
Use cold cream
It whips faster and gives a thicker, richer texture.
Don’t skip whipping the whites
This gives volume and prevents the dessert from becoming icy.
Use small cups
This gives the best shape, elegant presentation, and easy serving.
Add raisins last
To keep the cream mixture smooth while folding.
Freeze overnight
Eight hours gives the best texture.
Variations You Can Try
Chocolate Chip Frozen Cups
Replace raisins with mini chocolate chips.
Mixed Nut Cups
Add chopped pistachios, walnuts, pecans, or almonds.
Tropical Cups
Add shredded coconut, chopped dried pineapple, and mango bits.
Coffee Flavor
Add 1 tablespoon instant coffee dissolved in 1 tablespoon hot water into the yolk mixture.
Caramel Swirl
Mix caramel sauce or dulce de leche through the cream before freezing.
Fruit and Cream Cups
Add chopped strawberries or canned peaches (well drained).
How to Store
Keep the cups covered in the freezer for up to 1 month.
They stay fresh, creamy, and ready to serve anytime.
Why This Recipe Works
This dessert is a success because of three factors:
1. Air Incorporation
Whipped cream and whipped egg whites create a fluffy foam structure that traps tiny air bubbles. These bubbles prevent ice crystals from forming, giving a smooth, creamy, ice-cream-like texture.
2. Sugar Stabilization
Sugar helps keep the mixture soft and prevents freezing too hard. It also enhances the flavor.
3. Slow Freezing in Cups
Because the volume of each serving is small, the mixture freezes evenly and maintains a pleasant texture.
This combination makes the dessert feel like premium frozen custard or semifreddo.
Serving Ideas
You can serve these frozen custard cups:
- after dinner as a delightful cold dessert
- with tea or coffee
- during hot afternoons
- at parties as individual frozen treats
- for family gatherings
- for kids, since it’s creamy and sweet