Saturday, May 28, 2011

Custard Style Ice cream

With the weather heating up I've started looking into different ice cream recipes.  I got a book from the library the other day and I went through it looking for something to try first.  I don't normally make my ice cream with whole milk, not to mention heavy cream and eggs, but I figured what the hell.  I've never tried making a custard style ice cream before and I just wanted to know if I could do it.

I can.

AND, it's Freaking Unbelievable!!!

I used the Basic Vanilla ice cream as the base and since Vanilla is so boring and I am Not. I went ahead and made mine Toasted almond, swapping out the vanilla extract for almond and in the last 15 minutes adding about 1/4 cup toasted ground almonds.

Vanilla Custard Ice Cream

2/3 cup sugar
2 large eggs
2 Tbs. All purpose flour
1/4 tsp salt
1 2/3 Cup Milk
1 cup Heavy cream
2 tsp Vanilla extract

In a medium mixing bowl beat the sugar into the eggs until thick and pale yellow.  Beat in the flour and salt and set aside.

In a heavy medium saucepan bring the milk to a simmer. Slowly beat the hot milk into the egg mixture.  Pour the entire mixture back into the pan over low heat.  Stir constantly with a whisk until the custard thickens slightly.  Be careful not to let this boil or it will curdle.

Remove from heat and pour the custard through a strainer into a large, clean bowl.  Cool slightly and add the cream and vanilla.  Cover and refrigerate until cold (or, if you're a stubborn ass like my and don't want to wait stick it in the freezer for 10 minutes in a stainless bowl.. NOT glass)

Add the custard mix to your ice cream maker and freeze according to the manufacturers directions.  This ice cream is ready to eat when the cycle is over, but it's even better if you allow it to harden for an hour or two.

**This is a Very versatile recipe that you can easily add fruit, candy or basically anything you want to. 

Next up.. chocolate :)