CUSTARD ICE CREAM RECIPES

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OLD-TIME CUSTARD ICE CREAM RECIPE: HOW TO MAKE IT



Old-Time Custard Ice Cream Recipe: How to Make It image

I think my most memorable summertime dessert for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and the perfect indulgence on a hot summer afternoon. —Martha Self, Montgomery, Texas

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 15 minutes

Prep Time 55 minutes

Cook Time 20 minutes

Yield 2-3/4 quarts.

Number Of Ingredients 7

1-1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
4 cups whole milk
4 large eggs, lightly beaten
2 pints heavy whipping cream
3 tablespoons vanilla extract

Steps:

  • In a large heavy saucepan, combine sugar, flour and salt. Gradually add milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir cream and vanilla into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.

Nutrition Facts : Calories 252 calories, FatContent 18g fat (11g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 98mg sodium, CarbohydrateContent 18g carbohydrate (17g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

CLASSIC CUSTARD ICE CREAM BASE RECIPE - NYT COOKING



Classic Custard Ice Cream Base Recipe - NYT Cooking image

Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream. Sometimes called French-style, this base incorporates eggs, which improve the texture and help prevent ice crystals from forming. This recipe for ice cream base may be churned on its own, but it is meant to have flavors added. See the chart here for flavor options and directions for incorporating them into the base recipe.

Provided by Melissa Clark

Total Time 45 minutes

Yield 1 1/2 quarts

Number Of Ingredients 6

2 cups heavy cream
1 cup whole milk
⅔ cup sugar
⅛ teaspoon fine sea salt
6 large egg yolks
Your choice of flavoring (see chart)

Steps:

  • 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).
  • 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.

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