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Vanilla Custard Ice Cream Base Recipe

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This recipe for Vanilla Custard Ice Cream Base is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups heavy cream
1 cup whole milk
⅔ cup sugar
⅛ teaspoon fine sea salt
6 large egg yolks
Your choice of flavoring (see note)
Directions:
Directions:
Step 1
In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

Step 2
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Number Of Servings:
Number Of Servings:
1-1/2 pints
Preparation Time:
Preparation Time:
20 minutes plus cooling and freezing
Personal Notes:
Personal Notes:
Base used for fig ripple ice cream

 

 

 

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