Homemade Ice Cream Custard Based Recipes

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OLD-TIME CUSTARD ICE CREAM



Old-Time Custard Ice Cream 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

Time 1h15m

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, Fat 18g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 98mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 4g protein.

CLASSIC CUSTARD ICE CREAM BASE



Classic Custard Ice Cream Base 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

Categories     ice creams and sorbets, dessert

Time 45m

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.

VANILLA-CUSTARD ICE CREAM BASE



Vanilla-Custard Ice Cream Base image

Use this base to make Fresh-Fig and Chocolate-Chunk Ice Cream, Caramelized Peach Ice Cream, and Black Plum, Port, and Cinnamon Ice Cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h20m

Yield Makes about 1 1/2 pints

Number Of Ingredients 6

1 cup whole milk
1 1/2 cups heavy cream
1 vanilla bean, split and scraped
6 large egg yolks
3/4 cup sugar
1/4 teaspoon coarse salt

Steps:

  • Combine milk and cream in a medium saucepan. Add vanilla seeds and pod. Bring mixture to a simmer over medium-high heat, stirring occasionally; remove from heat.
  • Whisk together egg yolks, sugar, and salt in a large bowl. Gradually whisk in half of milk mixture. Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
  • Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Cover and refrigerate until cold, at least 1 hour; custard base can be refrigerated up to 2 days ahead.

HOMEMADE ICE CREAM - CUSTARD BASED



Homemade Ice Cream - Custard Based image

This was my Mother's standard rich custard for churning homemade ice cream, which we had often during the Summer. Cooking time does NOT include the time to churn the ice cream.

Provided by BeachGirl

Categories     Frozen Desserts

Time 30m

Yield 12 serving(s)

Number Of Ingredients 5

1 1/2 cups granulated sugar
3 tablespoons all-purpose flour
4 large eggs
1 1/2 quarts whole milk or 1 1/2 quarts skim milk
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 202.3, Fat 5.6, SaturatedFat 2.8, Cholesterol 82.7, Sodium 72.2, Carbohydrate 32.1, Fiber 0.1, Sugar 31.6, Protein 6.2

CUSTARD ICECREAM



Custard IceCream image

Homemade icecream made with ideal milk,condense milk and custard

Provided by lollychisholm

Time 10m

Yield Makes Litre

Number Of Ingredients 0

Steps:

  • Place evaporated milk in the fridge over night
  • Open the tin, pour into bowl and beat until thick and creamy
  • Add the condense milk and custard and beat until well blended.
  • Place in a 1 litre ice cream tub
  • Place in freezer and let it set.
  • Serve as is or with chocolate sauce

ICE CREAM BASE



Ice Cream Base image

A custard-style ice cream base -- from my favorite chef -- that any number of flavors can be added to. We have used chocolate, banana, strawberry, cookie dough, and blueberries, and all were wonderful!

Provided by Autumn Pumpkin

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 10h45m

Yield 8

Number Of Ingredients 5

1 cup heavy cream
3 cups half-and-half cream
8 egg yolks
1 cup white sugar
⅛ teaspoon salt

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.

Nutrition Facts : Calories 370 calories, Carbohydrate 30.3 g, Cholesterol 279.2 mg, Fat 25.8 g, Protein 5.9 g, SaturatedFat 14.9 g, Sodium 92.8 mg, Sugar 25.2 g

BASIC CUSTARD ICE CREAM BASE



Basic Custard Ice Cream Base image

from website TheKitchn "This custard ice cream recipe is a building block for any ice cream you have the imagination to create. It can be enriched, infused, tricked up, or paired down until you get your ice cream just the way you like it. Heating the milk before adding it to the egg mixture might seem like a needless step. Adding pre-heated milk reduces cooking time and starts to heat the eggs slowly and gently, which thickens the custard without risking cooked eggs. Be careful not to add the milk while it's still to hot or you'll get scrambled eggs. Ideally, you should be able to comfortably hold your finger in the milk for 10 seconds." ***For Milk you can use either whole milk, heavy cream, or a mix***

Provided by Cuddles4ya

Categories     Frozen Desserts

Time 40m

Yield 1 container, 1 serving(s)

Number Of Ingredients 5

3 cups milk, see recipe description
1 cup sugar
8 egg yolks
1 pinch salt
1 teaspoon vanilla (optional)

Steps:

  • Have a strainer in a bowl ready over an ice bath.
  • Bring the dairy to a simmer in a medium pot over medium-high heat--about 5 minutes. Watch it carefully so it doesn't boil over. Remove from heat as soon as you see bubbles forming and let sit until it's cooled to room temperature--about 10 minutes.
  • Meanwhile, beat the eggs, sugar, and pinch of salt into a thick paste. When the dairy has cooled, stream it in while stirring the egg mixture.
  • Once combined, return everything to the pan and cook over medium-low heat. Stir gently in an "S" shape, being sure to scrape the bottom of the pan.
  • The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees. Strain it into a bowl set over an ice water bath and stir in the vanilla.
  • When cooled, freeze mixture in an ice cream maker according to the manufacturer's instructions.

Nutrition Facts : Calories 1636.6, Fat 59.3, SaturatedFat 28.4, Cholesterol 1430.5, Sodium 574.5, Carbohydrate 238.4, Sugar 200.3, Protein 43.4

CREAMY VANILLA CUSTARD ICE CREAM



Creamy Vanilla Custard Ice Cream image

This ice cream is a classic and scrumptious use for milk and whipping cream. It is the most wonderful custard I've ever tasted, and my family and guests have loved it for years.-Margaret Gage, Roseboom, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 quarts.

Number Of Ingredients 7

2 cups whole milk
3/4 cup sugar
1/8 teaspoon salt
2 eggs, lightly beaten
2 cups heavy whipping cream
2 tablespoons vanilla extract
Colored sprinkles, optional

Steps:

  • In a large saucepan, heat milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Garnish with sprinkles if desired.

Nutrition Facts : Calories 227 calories, Fat 17g fat (10g saturated fat), Cholesterol 95mg cholesterol, Sodium 70mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 3g protein.

THE ONLY ICE CREAM RECIPE YOU'LL EVER NEED



The Only Ice Cream Recipe You'll Ever Need image

This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don't go below three. Then flavor it any way you like. See the chart here for more than 16 flavor ideas. Or invent your own.

Provided by Melissa Clark

Time 20m

Yield About 1 1/2 pints

Number Of Ingredients 6

2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1/8 teaspoon fine sea salt
6 large egg yolks
Your choice of flavoring (see note)

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. Whisking 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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