Custard Base Ice Cream
Custard base ice creams require a little more work than the "easy no cook" ice cream recipes which do not contain eggs. However, the smoothness and characteristic flavor of the custard base is unmatched.
Cooking a mixture containing eggs, which can easily transform into cooked "scrambled eggs" at too high a temperature, may seem like a daunting task... But these recipes will guide you step by step through the process, making it a piece of cake (or a scoop of ice cream)!
Nearly all homemade ice creams of this genre start off in the same way, with the custard base. After this, fruits, nuts, etc. are added to create a unique flavor. The first recipe below is for a simple custard base recipe,
Custard Ice Cream Base Recipe
1 cup heavy whipping cream
1/2 cups of whole milk
1/3 cup sugar
1 tablespoon condensed milk
3 egg yolks
*optional: 1 teaspoon flour (helps to stabilize the ice cream)
*optional: 1 teaspoon hard liquor for flavor and stabilization
Cooking utensils:
- a medium saucepan
- two medium sized bowls
- a strainer
- measuring cups and spoons
1) Heat the milk, cream, condensed milk, and 1/3 cup sugar in a saucepan, until sugar is dissolved and milk is steaming.
2) Whisk the egg yolks in a separate bowl. Add one cup of the hot milk mixture to the egg yolks (making sure to poor slowly and stir / whisk). Then, pour the mixture back into the sauce pan while continually stirring the mixture. The stirring prevents the eggs from reaching a too high temperature and becoming scrambled eggs.
3) Cook the mixture over medium heat from two to seven minutes. You will know it is done when the mixture coats the back of a wooden spoon and leaves a clean streak when you drag your finger through it. You will also see steam rising from the mixture. Don't worry if you see that some of the mixture has thickened on the bottom of the pan, this will be strained out.
4) Chill the mixture and then add it to your ice cream maker.
My Custard Base Ice Cream Recipes: