How to Make a Homemade Custard Base for Ice Cream

How to Make a Homemade Custard Base for Ice Cream

In this record I explicate how you can make a easy vanilla custard base which you can use on it's own to originate wonderfully creamy vanilla ice cream, or as a base to which you can add different flavours.

There are some ways to make ice cream, one of which is to make a custard base to which you add your flavours. This is the formula I use for the majority of my ice creams, it makes a very sweet, very creamy custard base and is for real easy to make.

Many habitancy shy away from production a custard base as they think it is quite complicated, animated as it does, heating and reheating in such a way as to prevent the combination from curdling. If you have never made a custard base you may need some attempts to get it right but the great thing is that once you know how to do it right, it is in fact a very easy process.

Below is my tried and tested formula for production my custard base for ice cream. Adding the vanilla pod is not for real primary but personally I think the taste of vanilla adds to the ice cream. If you do not want as creamy a base then you can always growth the milk and decrease the cream, ensuring that you always keep to 600ml of liquid.

Ingredients

375ml Cream

225ml Milk

50g Brown Sugar

4 Large Egg Yolks

1 Vanilla Pod

Slice the vanilla pod lengthways and scrape the seeds in to the milk and cream mixture. Add half the sugar and heat the liquid over a medium heat until it has practically reached boiling point. You can tell that the liquid has practically reached boiling point as small bubbles will be forming colse to the edge.

Take off the heat and cool for 30 minutes to an hour. This allows the the liquid to Ant. Eject the vanilla flavour.

Whilst the milk and cream is cooling blend the egg yolks and the remaining sugar together so that you have a creamy consistency. Add a integrate of tablespoons of the milk and cream combination if necessary.

Reheat the milk and cream combination until it is practically at boiling point again. Take the saucepan off the heat and add the egg yolks and sugar, stirring these in to the combination vigorously, after all this work you do not want creamy scrambled eggs.

Now place the custard over a very low heat, stirring continuously until the combination thickens and coats the back of a wooden spoon. This commonly takes about 10 minutes. Take off the heat and pour in to a bowl

Once you have your thick custard combination you need to cool it before placing in your ice cream maker. This can be done by either putting the custard in the fridge for a few hours or alternatively placing it in a bath of cold water. I commonly take a load of ice cubes out of the freezer and put these in the sink, fill the sink with cold water and put the bowl of custard in there, covering it with clingfilm.

Once cold it is ready to be poured in to your ice cream maker. This makes a yummy vanilla ice cream in it's own right, or you can add other flavours while the process.

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