Homemade Ice Cream Blueprint
Ratios for a classic French custard base.
By Keith McBrayerThis recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
A starting point for a classic French custard base. Adjust the sweetness levels with the sugar, and the richness with the milk or cream fat content or proportions.
Keith McBrayer
Ingredients
1 part sweet
- sugar100 g
4 parts dairy
- milk200 g
- heavy cream200 g
1 part egg yolk
- egg yolks100 g5-6 yolks
Flavor additions
- vanilla extract3 g
- strawberries
- chocolate
Method
Step 1: Combine mixture
In a bowl, whisk together egg yolks and sugar. Then whisk in milk and cream until smooth.
Transfer to a sauce pot and set over low heat.
Step 2: Set the custard
Stir constantly and slowly bring the mixture up to 175°F (79°C), checking frequently with a thermometer.
The mixture should lightly thicken by this point and coat a spoon. If not, hold at this temperature (don’t let it go much higher) and whisk for a few more minutes.
Step 3: Add the flavoring
Let the mixture chill, then add the vanilla beans or paste.
- Adding the vanilla now, instead of before the cooking process, means you’ll preserve the nuanced aromas and flavors.
If using other flavors or toppings, add those now.
Step 4: Churn & freeze
Use a prepped ice cream maker or alternative churning method to set the chilled custard base into ice cream.
Freeze in an air-tight container for at least 4 hours before enjoying.
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