It’s rather hilarious that someone so lactose intolerant is so fond of making his own ice cream. Trust and believe this can become a rather involved and potentially hair-pulling process, especially if you find you’ve overcooked the egg yolks… If this happens, you can attempt to strain out the scrambled egg yolks. More often than not, however, you will likely need to start over to get the absolute best results. I’ve been there. More times than I’d like to admit 😒. Just know I feel your frustrations in spirit. There’s nothing like having that perfect texture with that light yellow hue, indicative of your homemade masterpiece!
IMPORTANT: You will need an ice cream machine for this recipe! Unless you know the old-fashioned method my great-great grandmother used to use or some other high-school science project technique, you can forego shelling out for a new toy. I, however, prefer the modern age…
This custard base recipe can be used for a number of purposes, from ice cream to crème anglaise to bread pudding. You may add or subtract flavorings (i.e., vanilla) at your discretion based on what the recipe is being adapted for (Tip: cinnamon and cardamom go especially well with vanilla). For example, I’ve made rosemary ice cream a number of times, infusing the custard with fresh rosemary. This adaptation omits the vanilla entirely.
I’ll add a few of my favorite flavors and how to prepare them at the end of this recipe.
Ingredients: (Yield: 2qt.)
- 1½ qt. Whole milk
- 1 pt. Heavy cream
- ½ – 1 Vanilla bean, split (optional)
- 16 Egg yolks
- 20 oz. Granulated sugar
- Combine milk and cream in a heavy saucepan. Bring to a rolling boil, then cut heat. Add vanilla, if desired. (If infusing with other flavors, place a lid on top of the cream mixture and let steep for one hour.)
- Beat egg yolks and whisk in sugar; slowly, at first, then larger quantities until sugar is completely dissolved into the yolks. Beat until egg mixture changes to a lightened, pale color with noticeable thickness; a.k.a., until the ribbon stage is reached.
- Temper egg mixture with ⅓ of the hot milk/cream, whisking briskly to prevent curdling. Once complete, add egg mixture to the saucepan.
- Cook over low-to-medium heat, stirring constantly, until custard reaches 180-185°F (it should coat the back of a spoon). Pour custard through a fine mesh strainer into a clean bowl.
- Place the bowl of custard into a larger container of ice water and store in the refrigerator. Cover with plastic wrap to avoid a film forming on top. If using custard as an ice cream base, I recommended you refrigerate for at least six hours (preferably overnight) before processing.
- Ice cream: Churn custard according to the directions in your ice cream machine’s manual. Once ice cream reaches a soft-serve consistency, pour into a clean container and cover with plastic wrap, placing the container’s lid on top of the plastic. Freeze ice cream overnight for optimal texture before serving.
Alternate Ratios: (1 oz. = 2 Tbs.)
|Milk (fl. oz.)||Cream (fl. oz.)||Egg Yolk (count)||Sugar (oz.)|
Devon’s Flavor Recommendations:
|Base||Garnish (mixed into custard)|
|Cigar (or loose tobacco)||(Cognac-Soaked) Figs|
|Balsamic-Fig||Balsamic Reduction (drizzled atop)|
|Green Tea (Matcha)||N/A|
|(White-)Chocolate-Mint (melt the chocolate; use unsweetened)||Pistachios|
|Strawberry (juice and/or muddled fruit)||Chopped Strawberries|
|Coconut (sub whole milk with coconut milk; flakes optional)||Pineapple Chunks|
|Bacon||Cracked Black Pepper (optional)|
Pro tip: don’t shy away from the cigar ice cream!!