Custard-Based Ice Cream
Makes 1½ quarts
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 1 cup sugar, divided
- 12 large egg yolks
- ¾ cup malted milk powder (can be substituted for Ovaltine) or your preferred flavoring
- pinch of salt
- 1½ tsp vanilla
Equipment
- ice cream maker
How-to
- Bring cream, milk and ¾ cup of the sugar to just below a boil over medium heat
- In a separate bowl, whisk egg yolks and remaining ¼ cup of sugar
- Whisk malted milk powder into cream mixture (or any flavor or infusion you'd prefer)
- Slowly ladle in the hot cream mixture into the egg yolks (1 ladle at a time), whisking constantly to bring the yolks up to the temperature of the cream
- Add back to the pot and bring to a simmer over medium heat, whisking vigorously. Allow to cook 1 minute, or until slightly thickened
- Remove from heat and add salt and vanilla. Pass through a fine mesh strainer and transfer to a bowl to chill completely, preferrably overnight
- Add to your ice cream maker and process according to manufacturer's directions. If adding mix-ins such as nuts, chocolate chips or fruit, do so when the ice cream reaches a soft-serve consistency in the machine. Place in the freezer and freeze until firm, 2-3 hours