Custard Ice Cream Food

CUSTARD ICE CREAM RECIPE

Steps:

• Pour the cream and vanilla into a large bowl, then place a fine sieve or strainer over the bowl. Keep this near your stove, along with an instant-read thermometer, if you have one.
• In a small saucepan, whisk together the sugar and salt, then tilt it to one side so half the bottom of the pan is empty. Place the egg yolks on the empty side of the pan, then stir them together with a whisk, slowly pulling the sugar to mix with the egg yolks, little by little, until they form a thick yellow paste. While whisking, pour in the milk until smooth.
• Place the saucepan over medium heat. Switch to a small rubber spatula or wooden spoon and stir the custard slowly but steadily the entire time it's over the heat, making sure the tip of the spatula is in constant contact with the bottom of the pan and that you're scraping it evenly all over; don't forget the edge of the pan. The custard will stay loose and watery for a while but then, as soon as you start to smell the aroma of the egg yolks and milk, it will thicken slightly to the consistency of heavy cream.
• There are two ways to know it's done: One is to lift your spatula or spoon out of the custard and then swipe your finger through the custard clinging to the spatula (it will be hot); if the line left by the swipe stays put and the custard around it doesn't run into the clean swipe, it's ready. The second, more accurate way is to place the instant-read thermometer in the custard. It should read between 175 and 180 degrees; if so, it's good to go. There's no set time here since it all depends on the precise level of the heat of your stove, but aim for between 7 and 10 minutes.
• Remove the pan from the heat and immediately scrape the custard into the sieve. Lift the sieve so all the custard passes into the bowl, pressing if necessary so all the custard flows through, then quickly stir to combine the custard and cream. Let the custard cool to room temperature, about 30 minutes, then cover the bowl with plastic wrap and refrigerate until the custard is chilled, at least 2 hours or up to 3 days.
• When ready to churn, set up your ice cream machine according to the manufacturer's instructions, turn it on and pour in the chilled custard. Churn until the ice cream is thickened, 10 to 15 minutes, depending on your machine. Immediately scrape all the ice cream into a resealable container and freeze until firm, at least 4 hours.

CUSTARD ICE CREAM

Steps:

• Pour the single cream into a medium saucepan. Slit the vanilla pod lengthways with a sharp knife and place it in the pan. Set the heat to medium and heat the cream until it just starts to steam a little. Switch off the hob and let the saucepan sit there. The heat will draw the vanilla flavour into the cream.
• Meanwhile, whisk the egg yolks with the sugar for a minute, until they turn thick and a little paler.
• Pour the saucepan of hot cream into the sugary egg mixture and whisk again until smooth. Pour it all back into the saucepan.
• With the heat set very low, stir the creamy mixture constantly with a wooden spoon so it doesn't stick to the base of the pan but heats slowly and evenly. To see if the custard has heated enough, check from time to time with this classic test: take the spoon out of the custard and look at the back of it. The film of custard on the spoon should look noticeably creamier. Draw your finger across the back of the spoon and, if the line stays clear and distinct, your custard has thickened enough.
• Turn off the heat and carry the saucepan over to the work surface. Carry on stirring for a few more seconds so the cooking process is halted and the custard starts to cool down. Strain the custard through a sieve into a jug.
• As soon as the custard has cooled to room temperature, put the jug in the fridge for half an hour, then stir in the double cream. Either pour the mixture into an ice cream machine and churn it until it freezes or pour it into a plastic food container.
• Freeze it for about an hour or until the sides start to get solid. When this happens, mash up the mixture with a fork, mixing the frozen sides into the liquid centre. Put it back in the freezer straight away for another hour. Repeat this twice more at hourly intervals and then let the ice cream set.

CREAMY VANILLA CUSTARD ICE CREAM

Steps:

• In a large saucepan, heat milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Garnish with sprinkles if desired.

OLD-TIME CUSTARD ICE CREAM

Steps:

• In a large heavy saucepan, combine sugar, flour and salt. Gradually add milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir cream and vanilla into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.

ICE CREAM BASE

Steps:

• Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low.
• Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.
• Slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.
• Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions. Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.

VANILLA ICE CREAM

Steps:

• Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
• In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
• Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

CLASSIC CUSTARD ICE CREAM BASE

Steps:

• In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Stirring constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

VANILLA ICE CREAM (BASIC CUSTARD STYLE)

Steps:

• Beat eggs very well with a mixer, gradually add sugar beat until thick and lemon colored.
• Stir in milk and heat, stirring until thickened.
• Remove from heat and cool mixture.
• Add cream and vanilla, cover and chill mixture.
• Pour into ice cream maker and follow manufactures directions.

CLASSIC VANILLA CUSTARD ICE CREAM BASE

Steps:

• Fill a large bowl with ice to use later as an ice bath. Place an empty bowl on top of the ice. Set aside.
• In a heavy bottom saucepan combine heavy cream, milk, and vanilla. Cook over medium heat until mixture is steaming and small bubbles start to form around the edge of the pot, around 8 minutes.
• Meanwhile, whisk egg yolks and sugar together in a medium sized mixing bowl. Once the milk and cream mixture is steaming, stream a ladle full of the hot mixture over the eggs while quickly whisking.
• Add the egg mixture back into the saucepan with milk and cream. Whisk to combine. Continue to cook, stirring constantly, until the ice cream base reaches 180°F on an instant-read thermometer.
• Place a fine mesh strainer over the empty bowl on top of the ice bath. Strain ice cream base. Chill ice cream base until it has stopped steaming. Cover with plastic wrap and refrigerate for 4 - 8 hours, or up to overnight. The temperature should reach 40 - 42°F during this time in the refrigerator.
• Pour the mixture into an ice cream maker and process for about 20-25 minutes, or according to the manufacturer's directions.
• The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple of hours. Store in an airtight container in the freezer for up to 2 - 3 weeks.

VEGAN CUSTARD

Steps:

• Add the plant based milk, sugar, corn flour and turmeric to a small pot. Whisk well to combine.
• Heat on medium to high for a three to five minutes, stirring constantly until thick and creamy. Remove from heat.
• Add the refined coconut oil and mix well.
• Serve immediately Fabulous poured liberally on my vegan apple crumble or your favorite vegan desserts. Delicious!

VANILLA-CUSTARD ICE CREAM BASE

Steps:

• 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.
• 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.
• 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.

HOMEMADE CUSTARD ICE CREAM

Steps:

• Combine the egg yolks, sugar, and salt in a bowl. Whip the mixture until it becomes thick and the color turns a light yellow.
• Scald the milk in a pot, then gradually beat it into the egg mixture. If you add in too much too soon in will scramble your eggs. Take your time.
• Place the bowl over a water bath or double boiler*. Continue to heat, sitrring constantly, until the mixture is thick enough to coat the back of a spoon. (Or 160°F.)
• Immediately stir in the cold cream to stop the cooking. Add the vanilla if using.
• Chill the mixture for at least 12 hours, then freeze in an ice cream maker according to the manufacturer's directions.
• Place the ice cream in the freezer and freeze for 4 hours for a consistency similar to soft serve, or 12 hours for old-fashioned.

OLD-TIME CUSTARD ICE CREAM RECIPE

Steps:

• Take a large, heavy saucepan and mix sugar, salt, and flour in it. Make this mixture smooth by adding milk to it. Cook this over medium flame and stir it until it becomes bubbly and thick.
• Now, reduce the flame to a minimum and cook it for 2 minutes. Remove the pan from heat.
• In a small bowl, whisk eggs with a small amount of the hot mixture. Add this to the pan and whisk constantly. Bring this all to a boil and cook it for 2 minutes, stirring constantly. Remove this from heat immediately.
• Transfer this to a large bowl after placing the bowl on a pan of ice water. Stir it gently. Press the surface of the custard with a plastic wrap and refrigerate for several hours or overnight.
• Add cream and vanilla to the custard. Fill ice cream freezer cylinders with two-thirds of their capacity and freeze them as per the manufacturer's direction. Transfer the contents to the freezer containers and allow some headspace for expansion. Freeze it for 2-4 hours till it gets firm.
• Repeat till you freeze the whole ice cream mixture.

CUSTARD ICECREAM

Steps:

• Place evaporated milk in the fridge over night
• Open the tin, pour into bowl and beat until thick and creamy
• Add the condense milk and custard and beat until well blended.
• Place in a 1 litre ice cream tub
• Place in freezer and let it set.
• Serve as is or with chocolate sauce