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.
OLD-TIME CUSTARD ICE CREAM
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
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.
SOUTHERN BOILED CUSTARD
A wonderful winter beverage that is part custard, and part heaven. Don't be afraid to try this recipe using almond or rum flavoring instead of the traditional vanilla extract.
Provided by Cathy
Categories Drinks Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Into the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat.
- Beat eggs together until light. Add sugar and mix well. Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. Pour slowly into hot milk.
- Cook, stirring constantly until it will coat a spoon. Do not over cook. Add vanilla extract. Chill in refrigerator before serving.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 30.8 g, Cholesterol 128.4 mg, Fat 7.1 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 92.6 mg, Sugar 30.8 g
CUSTARD-STYLE VANILLA ICE CREAM
Egg yolks are the key ingredient in a custard-based ice cream, which explains the yellowish color of a classic French vanilla. This style is ultra-rich, but it can be trickier to make than other types: Custards need constant attention.
Provided by Food Network Kitchen
Categories dessert
Time 2h50m
Yield about 1 quart of custard-style ice cream
Number Of Ingredients 7
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.
BOILED CUSTARD
Steps:
- Heat 1 1/2 cups of the milk in a double boiler until a skim forms (just before boiling) on the top of the milk.
- Sift together the sugar, cornstarch, and salt in a mixing bowl. Stir in the remaining 1/2 cup milk.
- Beat the eggs in a small bowl. Whisking constantly, slowly stream 1/4 cup hot milk into the eggs.
- Slowly pour the egg-milk mixture back into the double boiler, whisking constantly to prevent lumps. Stir in the sugar mixture and continue cooking the custard until it thickens, about 15 minutes, stirring constantly (see Note). Stir in the vanilla.
- From Gwen
- Don't be turned off by the term custard. This is delicious served cold.
- Note
- Combining hot milk and eggs is a delicate process, and lumps may appear even if you are very careful. If lumps do appear, strain the custard through a fine sieve.
THE ONLY ICE CREAM RECIPE YOU'LL EVER NEED
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
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.
BOILED CUSTARD ICE CREAM
This is a very creamy type of custard ice cream
Provided by Wayne Boggs
Categories Ice Cream & Ices
Time 25m
Number Of Ingredients 6
Steps:
- 1. Heat half and half in a sauce pan, do not boil. Beat eggs, temper eggs with hot milk mixture. Add to milk.
- 2. Mix sugar, flour and salt. Slowly pour sugar mix into pan, stir constantly on low heat until thick.
- 3. When mixture coats spoon, custard is done. Remove from heat and add vanilla. Chill mixture in fridge, when chilled thoroughly, freeze in ice cream maker for about 30 minutes.
EASY CHOCOLATE CUSTARD
A quick, lower-fat, rich chocolate custard that does not require baking or water baths. No one will ever guess it takes 10 minutes to make! Top with whipped cream before serving.
Provided by moe's cookin'
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 4h25m
Yield 4
Number Of Ingredients 8
Steps:
- Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
- Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
- Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
- Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 25.1 g, Cholesterol 102.8 mg, Fat 5.6 g, Fiber 1.8 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 159.3 mg, Sugar 18.6 g
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