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Basic Custard Ice Cream

Custard based ice cream is often referred to as french. You can certainly make ice cream without eggs, but they add fat and richness we associate with good quality ice cream. Sugar also play a big role in texture and mouthfeel. I however, rarely use sugar and have adopted either agave syrup or stevia. In ice cream, I prefer agave syrup. You can also use honey as a sweetener.

What you need

  1. 2 cups heavy cream or half & half
  2. 1 cup milk
  3. flavoring of choice (see below)
  4. pinch of salt
  5. 5-6 egg yolks
  6. 6 Tbl agave syrup
  7. (Optional) - 1 ounce vodka (to keep the ice cream from forming ice crystals)

How to make it

  1. In a heavy bottom saucepan, heat cream and milk with flavoring of choice and salt over medium low heat until small bubbles appear around the edge and it's hot, but not boiling - stir occasionally
  2. The mixture can removed from heat be allowed to steep for up to 30 minutes
  3. Meanwhile, whisk egg yolks and agave syrup thoroughly
  4. If necessary reheat cream mixture to hot (steamy), not boiling and temper the egg yolks with hot cream 1/4 cup at a time whisking constantly to prevent cooking the egg
  5. Once egg yolk mixture is hot, add it all to the remaining cream whisking constantly
  6. Cook the custard over medium low heat, stirring constantly with a wooden spoon, until very thickened - DO NOT allow it to come to the boil - if it gets hot, lift the pan off the heat and keep stirring
  7. When thickened to the consistency of eggnog, remove from heat and pour through a sieve into a bowl
  8. Allow to come to room temperature
  9. At this point you can chill overnight which will give more lightness to the finished ice cream, or proceed to freeze in and ice cream freezer
  10. Pour mixture into an ice cream freezer, add vodka and follow makers instructions
  11. Pour into a container and freeze for 4 hours before serving

Flavoring ice cream: Fruit puree, juice, spices, herbs...you can flavor ice cream with just about anything you like. My preference is either vanilla bean or ground vanilla and adding additional flavors (if desired) as toppings.

  1. If you're using vanilla bean or ground vanilla for the burst of vanilla flavor from the beans, add it to the cream when heating it, then let it steep if you like for extra umph.
  2. If using a liquid extract flavoring (ie. vanilla extract), add it off the heat at the cooling stage.
  3. Fruit purees can be blended with the cream when you add them to the ice cream freezer, or they can be stirred in / swirled after the ice cream has firmed up slightly.
  4. Spices and herbs should be added during the cream heating stage.
  5. Fruit juice should be considered part of the liquid ingredients. Leave off the milk and use 1 cup fruit juice. Heat with cream.

Don't have an ice cream maker? Use the chilling overnight step, then pour into a shallow container and place in the freezer. Stir every hour or to keep it from freezing into a block.

Questions about this recipe?

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