Boiled Custard Ice Cream Recipes

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.

BOILED CUSTARD

Steps:

• Cream together the eggs and sugar. Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil.
• In the top of the double boiler add the creamed mixture, milk and salt; stir until mixture thickens and coats a spoon. Serve warm or chilled.

BOILED CUSTARD

Steps:

• Combine the cream, milk and vanilla in a saucepan. Bring to the boil then remove from the heat.
• In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
• Temper hot milky mixture into the sugar yolk mixture, by slowly adding hot milky mixture about 60ml (1/4 cup) at a time, whisking to distribute heat. Once half of the milky mixture has been added, transfer mixture back into the saucepan with the remaining milky mixture.
• Place the saucepan over low heat. Stir continuously until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer.
• Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
• Once it has cooled to a suitable temperature, it is ready to drink.
• For an added touch, top with whipped cream and grate nutmeg over the top. Enjoy!

SOUTHERN BOILED CUSTARD

Steps:

• Into the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat.
• Beat eggs together until light. Add sugar and mix well. Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. Pour slowly into hot milk.
• Cook, stirring constantly until it will coat a spoon. Do not over cook. Add vanilla extract. Chill in refrigerator before serving.

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.

BOILED CUSTARD

Steps:

• Heat 1 1/2 cups of the milk in a double boiler until a skim forms (just before boiling) on the top of the milk.
• Sift together the sugar, cornstarch, and salt in a mixing bowl. Stir in the remaining 1/2 cup milk.
• Beat the eggs in a small bowl. Whisking constantly, slowly stream 1/4 cup hot milk into the eggs.
• Slowly pour the egg-milk mixture back into the double boiler, whisking constantly to prevent lumps. Stir in the sugar mixture and continue cooking the custard until it thickens, about 15 minutes, stirring constantly (see Note). Stir in the vanilla.
• From Gwen
• Don't be turned off by the term custard. This is delicious served cold.
• Note
• Combining hot milk and eggs is a delicate process, and lumps may appear even if you are very careful. If lumps do appear, strain the custard through a fine sieve.

BOILED CUSTARD ICE CREAM

Steps:

• 1. Heat half and half in a sauce pan, do not boil. Beat eggs, temper eggs with hot milk mixture. Add to milk.
• 2. Mix sugar, flour and salt. Slowly pour sugar mix into pan, stir constantly on low heat until thick.
• 3. When mixture coats spoon, custard is done. Remove from heat and add vanilla. Chill mixture in fridge, when chilled thoroughly, freeze in ice cream maker for about 30 minutes.

SOUTHERN BOILED CUSTARD

Steps:

• Into the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat.
• Beat eggs together until light. Add sugar and mix well. Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. Pour slowly into hot milk.
• Cook, stirring constantly until it will coat a spoon. Do not over cook! Add vanilla extract.
• Chill in refrigerator before serving.

VANILLA BEAN CUSTARD ICE CREAM

Steps:

• 1. Put the milks and syrup into a large saucepan. Whip the egg yolks until lemon yellow. Turn the heat to medium and cook until it begins to get hot a little steam coming from it. Temper your yolks with some of the milk be sure it isn't so hot like scalding that is too hot. Just add a little of the med hot milks to the yolks while you whisk them quickly so you do not cook the eggs too fast. Now dump into the whole pot of milk and syrup. Cook until very hot at this point.
• 2. Meanwhile this is cooking whip the egg whites in a large bowl until stiff not totally peaks though. Once the milk is hot enough to cook the eggs thoroughly start pouring a slow steady streak in the eggs whites while you continue to beat the egg whites so the milk will cook the egg whites but not make lumps in the custard. Add your vanilla bean and taste if you need more add it. Refrigerate overnight! It will be very creamy already and yummy to eat a little while it is warm too, but save most of it for the ice cream.
• 3. ok it is the next day now. Pour the creamy mixture into your ice cream container and process for about 15 to 20 minutes this depends on your ice freezer. I use a Kitchenaid and it takes 15 minutes on Stir. Enjoy