Basic Custard Ice Cream Base

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READY IN: 40mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups milk, see recipe description
  • 1
    cup sugar
  • 8
    egg yolks
  • 1
    pinch salt
  • 1
    teaspoon vanilla (optional)
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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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