CLASSIC CUSTARD ICE CREAM BASE
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
Categories ice creams and sorbets, dessert
Time 45m
Yield 1 1/2 quarts
Number Of Ingredients 6
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.
FROZEN CUSTARD
Provided by Ree Drummond : Food Network
Categories dessert
Time 8h40m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Using a paring knife, split the vanilla bean in half. Use the back of the knife to gently scrape the caviar out of the bean and into a large saucepan. Add the vanilla bean, half-and-half and sugar and heat over low heat, stirring occasionally, until the sugar has completely dissolved. Remove from the heat and set aside.
- Whisk the egg yolks in a mixing bowl until pale yellow and slightly thick, 2 to 3 minutes. Temper the yolks by slowly drizzling a ladle of the hot half-and-half mixture into the bowl, whisking the whole time. Repeat with a second ladle of the hot half-and-half mixture, again whisking the whole time.
- Pour the tempered yolks back into the saucepan with the remaining half-and-half mixture and cook over low heat, stirring gently with a wooden spoon, until it's thick enough to coat the back of the spoon, 3 to 4 minutes.
- Set a fine-mesh strainer over a clean bowl. Pour the custard through the strainer into the bowl. Add the heavy cream to the strained mixture and stir everything together. Refrigerate until chilled, about 2 hours.
- Pour the chilled mix into an ice cream maker and freeze according to the manufacturer's directions. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 6 hours (but overnight is best for nice scoopable ice cream). Serve on its own or with warm apple crisp.
VANILLA ICE CREAM (BASIC CUSTARD STYLE)
A basic "custard style" vanilla ice cream. Premium quality vanilla extract should be used for best flavor. Prep times do not include cooling/freezing times.
Provided by Dee514
Categories Frozen Desserts
Time 15m
Yield 1 pint, 2 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs very well with a mixer, gradually add sugar beat until thick and lemon colored.
- Stir in milk and heat, stirring until thickened.
- Remove from heat and cool mixture.
- Add cream and vanilla, cover and chill mixture.
- Pour into ice cream maker and follow manufactures directions.
Nutrition Facts : Calories 669.2, Fat 52.1, SaturatedFat 31.1, Cholesterol 341.2, Sodium 105.5, Carbohydrate 43.3, Sugar 39.9, Protein 8.7
CLASSIC VANILLA CUSTARD ICE CREAM BASE
The homemade vanilla custard ice cream base is made with lots of egg yolks (for creaminess), cream, and milk. This is the best simple machine ice cream recipe to make at home no matter the occasion because you can customize it with mix-ins or topping of your choice!
Provided by Jessica Mode
Categories Dessert
Time 8h42m
Number Of Ingredients 5
Steps:
- Fill a large bowl with ice to use later as an ice bath. Place an empty bowl on top of the ice. Set aside.
- In a heavy bottom saucepan combine heavy cream, milk, and vanilla. Cook over medium heat until mixture is steaming and small bubbles start to form around the edge of the pot, around 8 minutes.
- Meanwhile, whisk egg yolks and sugar together in a medium sized mixing bowl. Once the milk and cream mixture is steaming, stream a ladle full of the hot mixture over the eggs while quickly whisking.
- Add the egg mixture back into the saucepan with milk and cream. Whisk to combine. Continue to cook, stirring constantly, until the ice cream base reaches 180°F on an instant-read thermometer.
- Place a fine mesh strainer over the empty bowl on top of the ice bath. Strain ice cream base. Chill ice cream base until it has stopped steaming. Cover with plastic wrap and refrigerate for 4 - 8 hours, or up to overnight. The temperature should reach 40 - 42°F during this time in the refrigerator.
- 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. Store in an airtight container in the freezer for up to 2 - 3 weeks.
Nutrition Facts : ServingSize 1 1/4 quart, Calories 2888 kcal, Carbohydrate 232 g, Protein 32 g, Fat 207 g, SaturatedFat 123 g, Cholesterol 1567 mg, Sodium 349 mg, Sugar 217 g, UnsaturatedFat 74 g
OLD-FASHIONED HAND-CHURNED VANILLA ICE CREAM
Steps:
- In a medium heatproof bowl, whisk to combine the sugar, salt, yolks and vanilla seeds until completely smooth. In a large saucepan set over medium-high heat, combine the cream and milk and cook until small bubbles start to form around the edges of the pan and the mixture is hot. Slowly drizzle the eggs into the hot cream mixture, whisking constantly. Reduce the heat to medium-low and cook, stirring constantly, until thickened and the mixture coats the back of a spoon, 5 to 7 minutes. Remove from the heat and strain into a large bowl. Place the bowl in an ice bath and cool the custard, stirring occasionally. Store the custard into the refrigerator until ready to churn.
- Place the custard in an ice cream maker and process until smooth and thick, about 20 minutes.
- Transfer the ice cream to a quart container or 1 1/4-quart dish and freeze for 2 hours.
- Serve the ice cream topped with some Wet Walnuts.
- In a medium saucepan, combine the maple syrup, corn syrup, light brown sugar, vanilla and salt, and bring to a boil. Pour over the walnut halves and cool. Store refrigerated in an airtight container for up to 1 month.
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- Chill the bowl and the beaters for at least 24 hours in the freezer. This helps to whip the cream well and quickly.
- Mix together custard powder and 3 tbsp of milk. The mixture has to be smooth without any lumps. Keep this aside.
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- Combine cream and milk in a medium saucepan, and bring the mixture just to gentle boil over medium heat. Meanwhile, in a mixing bowl, with an electric hand mixer on medium speed, whip together egg yolks and sugar until very smooth and light in color about 1 minute. Once cream mixture has reached a low boil reduce heat to medium low. Measure out 1/2 cup hot cream mixture.
- With the mixer on low speed, slowly pour the 1/2 cup hot cream mixture into egg yolk mixture. Once thoroughly combined, pour egg/cream mixture into saucepan with hot cream/milk mixture and stir to combine. Cook over medium low heat, stirring constantly until mixture coats the back of a wooden spoon, about 3 -4 minutes. Remove from heat, stir in raspberry jam, raspberry extract, vanilla extract and optional food coloring.
- Pour mixture into a bowl, cover with plastic wrap, pressing plastic wrap directly against the surface of the custard to prevent a skin from forming. Cool completely in the refrigerator. Once completely chilled transfer bowl to freezer and freeze mixture 1 hour. Pour lightly frozen mixture into an ice cream maker and process according to manufacturer directions. Pour custard into an airtight container and freeze 1 -2 hours until slightly firm (the frozen custard I'm used to is similar to soft serve but thicker).
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- In a medium pot, add heavy cream, whole milk, granulated sugar, and kosher salt. Lastly, add the beans of 1 scraped vanilla bean pod, as well as the pod.
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THE SMOOTHEST AND BEST EVER DARK CHOCOLATE CUSTARD ICE CREAM
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4.8/5 (46)Estimated Reading Time 6 minsServings 12Total Time 15 hrs
- Place cocoa powder and 1/2 of the sugar in a large saucepan and stir with a whisk. Slowly pour in the milk, while continuing to whisk, then add the cream. Turn the burner on to medium high heat and bring to a boil, while constantly whisking. When the mixture begins to boil, set a timer for 2 minutes and whisk until the time is up. Remove from heat and set aside; whisk the mixture every once in a while to avoid a skin from forming.
- In a medium sized, non-aluminum bowl (preferably in a stand mixer), whisk the remaining sugar, eggs, and egg yolks until well blended. While still whisking, temper the egg mixture by slowly adding about a cup of the cocoa mixture to it.
- Pour 1/3 cup of the cocoa mixture over the chocolate in the bowl and stir to melt the chocolate. Add 1/3 cup more cocoa mixture to the chocolate to finish melting it completely. It should be completely smooth when ready; set aside.
HOW TO MAKE CUSTARD ICE CREAM + BEST CUSTARD ICE CREAM RECIPE
From foodabovegold.com
Estimated Reading Time 7 mins
- Combine the egg yolks, sugar, and salt in a bowl. Whip the mixture until it becomes thick and the color turns a light yellow.
- Scald the milk in a pot, then gradually beat it into the egg mixture. If you add in too much too soon in will scramble your eggs. Take your time.
- Place the bowl over a water bath or double boiler*. Continue to heat, sitrring constantly, until the mixture is thick enough to coat the back of a spoon. (Or 160°F.)
CHOCOLATE FROZEN CUSTARD RECIPE - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
- In a heavy bottom medium sized saucepan, add the yolks, sugar, corn syrup, salt, and cocoa powder. Whisk together to combine. Note: I like to sift the cocoa powder, but you don't have to.
- Set over medium heat and slowly whisk in the cream and milk, whisking constantly to combine everything. Cook, whisking or stirring constantly, until the mixture thickens. You do not want it to come to a boil, so watch carefully. I like to switch between my whisk and a silicone 'spoonula' to be able to scrape the sides and bottom of the pan so nothing scorches. You may need to lower your temperature to medium-low, depending on your stove.
- When the mixture is thick enough to coat the back of a spoon it's done.(For me this whole process took about 12 minutes.) Immediately pour through a mesh seive into a bowl and stir in the vanilla. Cover and chill until cold.
- Churn your chilled mixture according to your machine's instructions. Mine takes 20 minutes. You can enjoy the custard right away, or transfer to a container and freeze for up to 4 hours. Frozen custard has a wonderful silky texture that is best enjoyed within 4 hours of making.
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