Basic Custard Ice Cream Base
- Ready In:
- 40mins
- Ingredients:
- 5
- Yields:
-
1 container
- Serves:
- 1
ingredients
directions
- Have a strainer in a bowl ready over an ice bath.
- Bring the dairy to a simmer in a medium pot over medium-high heat--about 5 minutes. Watch it carefully so it doesn't boil over. Remove from heat as soon as you see bubbles forming and let sit until it's cooled to room temperature--about 10 minutes.
- Meanwhile, beat the eggs, sugar, and pinch of salt into a thick paste. When the dairy has cooled, stream it in while stirring the egg mixture.
- Once combined, return everything to the pan and cook over medium-low heat. Stir gently in an "S" shape, being sure to scrape the bottom of the pan.
- The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees. Strain it into a bowl set over an ice water bath and stir in the vanilla.
- When cooled, freeze mixture in an ice cream maker according to the manufacturer's instructions.
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