Plain Custard Base
Excerpted from the COOLHAUS ICE CREAM BOOK Â© 2014 by Natasha Case, Freya Estreller with Kathleen Squires. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Use the freshest eggs available for best results. If possible, refrigerate the base for a full 24 hours -- the longer, the better. We like to chill our bases in plastic or stainless-steel pitchers with airtight lids for easy pouring into the ice cream maker after chilling.