Classic “Sweet Cream” Custard Base

I already showed you a base ice cream recipe without using egg yolks as a binder, but I also want to give you a very classic recipe to make an ice cream custard (ice cream with egg yolks). Egg yolks will provide a natural emulsifier and give your ice cream a rich flavor.

  • 2 Cups Heavy Cream**
  • 1 Cup Whole Milk**
  • 3/4 Cup Sugar
  • 6 Egg Yolks

Start by heating your milk and cream on the stove, and take off the heat once it starts simmering.

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In the mean time, whisk your egg yolks and sugar together until fully incorporated.

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SLOWLY add in your warm milk/cream mixture to your egg mixture one tablespoon at a time.  Once you have added at least a third of the milk/cream mixture, you can combine both together in your pan.  Cook on your stove until your custard reaches 175 degrees.

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At this point, you need to cool down your custard.  You can create an ice bath and place your hot pan inside to rapidly cool it.  Once it is at room temperature, you need to continue cooling it in your refrigerator for about 3-4 hours. This would be an excellent time to bake a delicious chocolate cake! 😉 After this time, you can flavor your custard. I simply added in one teaspoon of vanilla extract to make a delicious vanilla custard.  (You can also just leave it as is, and mix in crushed Oreos after freezing or any other ingredient you think might be delicious!) Pour your custard in your home freezer according to its specific directions. Mine took about 20 minutes to freeze down and my children were VERY excited watching it freeze!

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Once its at your desired consistency, scoop into a freezer-safe container and freeze for as long as you can stand it! Enjoy!

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**I would like to add that at the time I made this recipe, I only had 1 3/4 cups of heavy cream in the house, some 1/2 and 1/2, and 1% milk.  With some quick math calculations, for my recipe specifically I used- 1 3/4 cups of heavy cream, 1 cup of 1/2 and 1/2, and a 1/4 of a cup of 1 % milk to achieve a similar milk fat content as my above recipe.  (Thank you Penn State for teaching me this math! 🙂 )

Here is a photo of my new lighting set up! So fun! 😉

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Sweet Cream Custard Base
A classic ice cream custard recipe!
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Ingredients
  1. 2 Cups Heavy Cream
  2. 1 Cup Whole Milk
  3. 3/4 Cup Sugar
  4. 6 Egg Yolks
Instructions
  1. Start by heating your milk and cream on the stove, and take off the heat once it starts simmering.
  2. In the mean time, whisk your egg yolks and sugar together until fully incorporated.
  3. SLOWLY add in your warm milk/cream mixture to your egg mixture one tablespoon at a time. Once you have added at least a third of the milk/cream mixture, you can combine both together in your pan. Cook on your stove until your custard reaches 175 degrees.
  4. At this point, you need to cool down your custard. You can create an ice bath and place your hot pan inside to rapidly cool it. Once it is at room temperature, you need to continue cooling it in your refrigerator for about 3-4 hours.
  5. Pour your custard in your home freezer according to its specific directions.
  6. Mine took about 20 minutes.
Sweet Melissa's Ice Cream at Home http://www.sweetmelissaathome.com/
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