Homemade Ice Cream Custard Based Recipes

BEST EVER VANILLA ICE CREAM

Steps:

• In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

CLASSIC VANILLA CUSTARD ICE CREAM BASE

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.

ICE CREAM BASE

Steps:

• Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low.
• Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.
• Slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.
• Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions. Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.

CLASSIC CUSTARD ICE CREAM BASE

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.

CUSTARD-STYLE VANILLA ICE CREAM

Steps:

• Combine the heavy cream, milk, vanilla bean and seeds, and vanilla extract in a saucepan. Cook over medium heat until the mixture almost reaches a gentle simmer, 3 to 5 minutes. Remove from the heat. Meanwhile, set a fine-mesh sieve in a medium bowl (preferably metal), then set the bowl in a large bowl of ice water; set aside.
• Whisk together the egg yolks, sugar and salt in a separate medium bowl. Ladle one-quarter of the hot cream mixture into the egg mixture and whisk well. Whisk in another one-quarter of the cream mixture, then pour the cream-egg mixture into the saucepan with the remaining hot cream.
• Return the saucepan to medium heat and cook, stirring constantly with a wooden spoon in a figure-eight, until slightly thickened (a thermometer should register 180˚ F), 6 to 8 minutes. If at any point the mixture starts to simmer, remove from the heat, continue stirring, reduce the heat to medium low, then return to the heat (you do not want the custard to thicken too quickly or the eggs to scramble).
• Immediately strain the custard through the sieve into the bowl set over the ice water. Return the vanilla bean to the custard and let the custard cool, stirring occasionally, about 1 hour. Cover and refrigerate until very cold, at least 1 hour or overnight.
• Remove the vanilla bean, then transfer the custard to an ice cream maker and churn according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 3 hours.

HOMEMADE ICE CREAM - CUSTARD BASED

Steps:

• Mix sugar and flour.
• Stir in eggs.
• Set aside.
• Heat milk but do not boil.
• Pour hot milk into egg mixture; stir to mix and return to medium heat.
• Stir constantly with a wooden spoon until mixture thickens.
• (Once it comes to boil, it won't thicken any more).
• Remove from heat.
• Stir in vanilla.
• This completes the custard.
• Leave plain for vanilla ice cream OR stir in 3 cups mashed fruit of your choice (peaches, strawberries, etc).
• Pour custard into ice cream maker canister and follow manufacturer's instructions for making the ice cream.