This custard-based ice cream is rich and dense. It's the perfect base to dress up with mix-in ingredients, such as fresh fruit, chopped nuts or candy pieces. Be sure to plan ahead—the cooked custard mixture must be completely chilled before you put it in the ice cream maker. For step-by-step instructions on making ice cream, check out my tutorial, How to Make Ice Cream.
Prep Time: 45 minutes
Ingredients:
- 2 large eggs
- 1/2 cup sugar
- pinch salt
- 1 1/2 cups whole milk
- 1 cup light cream
- 2 teaspoons vanilla
Preparation:
- Break eggs into a medium-sized mixing bowl. Add sugar and beat with a whisk until mixture is frothy and lemon yellow. Add salt, mix to combine.
- Meanwhile, in a medium saucepot, heat the milk just until it starts to simmer, remove from heat. Slowly add milk to egg mixture, a little at a time, whisking constantly, until all of the milk has been added.
- Pour the egg-milk mixture back into the pan and cook over medium-low heat, stirring constantly with a whisk or a wooden spoon, until the mixture thickens enough to coat the back of a spoon, about 7 to 10 minutes.
- Remove from heat, strain the mixture into a bowl. Cool slightly. Stir in cream and vanilla, refrigerate until cold, several hours or overnight.
- Freeze in ice cream maker according to manufacturer's directions.
Makes about 20 ounces.
