Vanilla-Custard Ice Cream Base

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

  • Prep:
  • Total Time:
  • Yield: Makes about 1 1/2 pints

Source: Martha Stewart Living, July 2013

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

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