Custard Ice Cream Base Recipe

Custard Ice Cream Base Recipe

Ingredients:

1 c of milk (whole)
3/4 c of sugar (refined)
4 eggs; separate and use yolks only
3 c cream (heavy)

Instruction:

Pour whole milk, heavy cream then sugar into a saucepan the simmer while occasionally stirring til sugar becomes completely dissolved.

Using a separate bowl, whisk egg (yolks) then gradually add a cup (of the still hot) cream mixture.

After mixing well, pour this back to the pan and continue to cook in moderate heat, constantly stirring til it becomes thicker for about eight minutes (make sure mixture doesn’t boil).

Pour and strain mixture into a medium-sized bowl then add nuts (if required). This custard base can keep well for three to four days if refrigerated.

Use a tightly sealed jar to avoid contamination from food also kept inside the refrigerator. You may also use other types of sugar (turbinado) as a substitute to the refined sugar.

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