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Custard Ice Cream Base
This base will keep for 3 to 4 days in the refrigerator in a tightly covered jar. It is important that the jar be well sealed or the base will pick up flavours from other foods. If you prefer to use turbinado sugar, substitute it for the granulated in the recipe.
Ingredients
Makes 1 quart
1 cup whole milk
¾ cup sugar
4 egg yolks
3 cups heavy cream
Method
Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is smooth, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or it will curdle. Strain into a clean bowl and use as directed in the specific recipes.
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