For an extra-smooth texture, consider straining the ice cream base through a fine-mesh sieve after chilling and before freezing. This will remove any potential lumps or cooked egg particles. To prevent a skin from forming on the surface of the cooling ice cream base, press a piece of plastic wrap directly onto the surface while it chills in the refrigerator. Get creative with your mix-ins! Toast nuts, swirl in caramel, or add a splash of liqueur for a truly personalized ice cream experience.
Custard Ice Cream Base
-
PREP TIME5 mins
-
COOK TIME10 mins
-
TOTAL TIME10 hrs 45 mins
-
SERVING8 People
-
VIEWS417
Indulge in the timeless pleasure of homemade custard ice cream. This exceptional base yields a remarkably rich, velvety, and smooth frozen delight. Its versatility allows for endless flavor explorations – from classic chocolate chips to vibrant berries, the possibilities are as boundless as your imagination.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate30 g
-
Cholesterol279 mg
-
Protein6 g
-
Saturated Fat15 g
-
Sodium93 mg
-
Sugar25 g
-
Fat26 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 0 mins Gather all ingredients.
02 Step
Recipe View 5 mins In a heavy-bottomed saucepan, gently heat the heavy cream and half-and-half over medium-low heat, stirring frequently, until the mixture is barely simmering. Then, reduce the heat to low.
03 Step
Recipe View 3 mins In a large bowl, whisk together the egg yolks, sugar, and salt until thoroughly combined, achieving a smooth and consistent mixture.
04 Step
Recipe View 8 mins Gradually temper the egg yolks by slowly pouring about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Repeat this process three more times, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream.
05 Step
Recipe View 8 mins Whisk constantly over medium-low heat until the mixture thickens and coats the back of a spoon, approximately 5 to 8 minutes. Ensure the mixture does not boil, as this will result in curdling.
06 Step
Recipe View 24 hrs 20 mins Pour the ice cream base into a bowl and allow it to cool for about 20 minutes at room temperature. Then, transfer it to the refrigerator and chill overnight to allow the flavors to meld and the base to fully cool.
07 Step
Recipe View 22 hrs The next day, pour the chilled ice cream base into an ice cream maker and freeze according to the manufacturer's directions. Once frozen, remove the ice cream from the machine, pack it into a covered container, and freeze for an additional 2 hours or overnight to further harden and improve its texture.
08 Step
Recipe View 0 mins Serve and enjoy the fruits of your labor!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Zion Volkman
Apr 21, 2024I've made this recipe several times and it's always a hit. I love experimenting with different flavors. My favorite so far is peanut butter cup!
Bobby Batz
Feb 25, 2024I was a little nervous about tempering the eggs, but the instructions were so clear and easy to follow. My ice cream turned out perfectly!
Johnathon Koelpin
Jan 25, 2024This recipe is amazing! The custard base is so creamy and rich. I added some chopped strawberries and it was the perfect summer treat.
Ellen Vandervort
Nov 24, 2023The chilling time is crucial! Don't skip it. It really makes a difference in the final texture of the ice cream.