Making Custard Base ICE CREAM From Scratch At HOME with NO MACHINE.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey can add a unique flavor while being a natural sweetener.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is often less expensive than pure extract.

egg yolks

🥗Healthier: silken tofu

💰Cheaper: egg substitute

Silken tofu provides a creamy texture without eggs.

Combine 1 liter of milk and 1 tablespoon of vanilla paste or extract in a saucepan.

Bring the milk to a boil, stirring occasionally to prevent scorching.

Separate the eggs, saving the egg whites for another use.

In a bowl, combine the egg yolks and 200 grams of sugar, whisking until pale.

Slowly add the hot milk to the egg yolks in increments while whisking to temper the eggs.

Prepare an ice bath by filling a large bowl with ice and cold water, then place a smaller bowl on top with a strainer.

Cook the custard over low to medium heat, stirring constantly until it reaches 175°F (79°C) or thick enough to coat the back of a spoon.

Strain the custard to remove any cooked egg bits and stir to cool it down.

Transfer the custard to a shallow pan or Ziploc bag and freeze it to freeze quickly.

After freezing, blend the frozen custard in a food processor to break up the ice crystals.

Cover and freeze the blended custard again for around 4 to 5 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens