Classic Custard Ice Cream Base
- Total Time
- 45 minutes, plus 4½ hours' chilling and freezing
- Rating
- Comments
- Read comments
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Ingredients
- 2cups heavy cream
- 1cup whole milk
- ⅔ cup sugar
- ⅛ teaspoon fine sea salt
- 6large egg yolks
- Your choice of flavoring (see chart)
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Preparation
- 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. Stirring 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.
Private Notes
Comments
This is basically my recipe for Gelato which is creamier than Ice Cream. I use 4 egg yokes but can't wait to try it with 6. This is a classic, excellent base I've been using for years. Try it with 1/2 teaspoon of vanilla extract and 1/2 cup of Nutella!!
or - if you're the adventurous type...
make a vanilla version and serve with a tablespoon of Olive Oil and a sprinkle of Sea Salt. Seriously yummy!!
In stead of cooking the custard on stove top, I dump all the ingredients into the Vitamix, set the speed to high or "hot soup" setting and let it run until it reaches 170-175 F measuring the temp. by inserting a digital instant read thermometer (I use ThermoWorks MK4) while the machine is running, it takes about 8 minutes to reach the desired temperature for 1.5 Q of custard, but you need to start monitoring the temperature at 5 minutes. It eliminates the risk of curdling the custard.
Excellent base. I wouldn't change a thing and the 6 yolks are perfect. Over time with making ice cream, I've learned that beating the eggs until they are creamy yellow is key. There is no egg-y taste at all. This is the ice cream base we use in our house. We never purchase pre-made any longer. Our house favorite is vanilla bean with bourbon.
Use 5 yolks if eggs are very large. Otherwise 4 Whisk yolks in a separate bowl and add to the vitamix add all the ingredients except for vanilla whisky and hojicha - salt is 0.7g blend for 5 mins until warm take out a cup and sift in 1 tablespoon of hojicha whisk and add back into vitamix go back on high and watch temp until it hits 170F strain and add in vanilla, whisky and stir
We made this with the kitchen aid bowl attachment and it turned out perfect! Creamy and glossy and we really loved the flavour! We'll try adding flavours to the next one!
@Rothbart’s suggestion for the Vitamix custard “cooking”is brilliant. Flawless and foolproof. Works every time. THANK YOU!!!!!
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