Custard Ice Cream [ice cream maker]
Comments: If desired, to make chocolate chip ice cream, churn ice cream until of puree consistency. Carefully open-up churn and add 3 cups [750 mL] semi-sweet chocolate chips. Close-up churn and continue processing.
Servings: Approximately 4 cups [1 L]
  • 2 cups [500 mL] milk
  • 3 egg yolks
  • 1 cup [200 g] sugar
  • 1/4 teaspoon [1 mL] salt
  • 2 cups [500 mL] light cream
  • 4 teaspoons [20 mL] vanilla extract
  • Into the upper part of a double-boiler, bring milk to just a boil, but do not boil.
  • Meanwhile, into a medium bowl, beat together egg yolks, sugar and salt.
  • Leave warm milk to cool for a few minutes before pouring it, stirring, into egg yolks mixture.
  • Pour mixture back into upper part of a double-boiler; cook over medium heat, until mixture coats the back of a metal spoon.
  • Leave mixture to cool, then refrigerate mixture until really cold.
  • Then stir in light cream and vanilla extract.
  • Pour mixture into ice cream maker cylinder.
  • Process following manufacturer's instructions.