Ice Cream Base

Custard

100+ ideas

Classic Vanilla

This is the perfect recipe for every use because you can customize it with mix-ins or toppings of your choice! The homemade custard ice cream base is made with lots of egg yolks (for creaminess), cream, and milk.

Here's what you'll need...

You'll Need:

– 1 ½ cups whole milk – 2 ½ cups heavy cream – 1 tablespoon vanilla extract – 6 large egg yolks – 1 ¼ cup granulated sugar

Equipment:

- Ice Bath - Heavy Bottom Saucepan - Whisk - Instant Read Thermometer - Mesh Strainer - Ice Cream Machine

Instructions:

Fill a large bowl with ice to use later as an ice bath. Place an empty bowl on top of the ice. Set aside.

Instructions:

In a heavy bottom sauce pan combine milk, heavy cream, and vanilla. Cook over medium heat until mixture is steaming and small bubbles start to form around the edge of the pot.

Instructions:

Meanwhile, whisk egg yolks and sugar together in a medium sized mixing bowl. Once the milk and cream is steaming, spoon a ladel full of the hot mixture over the eggs and quickly whisk together. Repeat process once more.

Instructions:

Add egg mixture to the saucepan, and whisk to combine. Continue to cook, stirring constantly, until the ice cream base reaches 180°F on an instant read thermometer.

Instructions:

Place a fine mesh strainer over the empty bowl on top of the ice bath. Stain ice cream base. Chill ice cream base until it has stopped steaming. Cover and refrigerate for 4 hours, or up to overnight.

Instructions:

Pour the mixture into an ice cream maker and process for about 20-25 minutes, or according to the manufacturer's directions. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple of hours.

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