This is called a "blank slate" recipe because it can be adapted to showcase any flavors you like. Due to the high fat content, this custard is best used with deep, rich flavors like vanilla, whole (intense) spices, black teas, dark sugars, caramels, and mints.
Course Base
Cuisine American
Keyword Ice Cream
Prep Time 2 daysdays
Cook Time 25 minutesminutes
Servings 1.5quarts
Ingredients
300gCream30%
400gMilk40%
50gCorn or Glucose syrup5%
150gSugar15%
100gEgg yolks10%
¼tspxanthan gum
Instructions
Prepare an ice bath.
Fill a large bowl ⅔ of the way with very cold ice water and place in the refrigerator
Boil the dairy and sugar.
Put the cream, milk, glucose, and sugar in a medium pan and place over medium high hear. Cook, whisking occasionally, until the mixture comes to a full rolling boil, then remove the pot from the heat.
Temper the yolks and cook the custard
In a medium bowl, whisk the yolks. Add about 4 oz of the hot dairy mixture into the yolks while whisking so the hot milk doesn’t scramble the eggs. Continue adding hot milk to eggs until everything is combined, then return to the pan and cook, stirring and scraping the bottom of the pan constantly with a spatula to avoid curdling.
Chill
When the custard starts to thicken (once the temp creatures 180*F) immediately pour the custard into a shallow stainless steel bowl. Nest the hot bowl in the ice bath and stir till it cools down.
Once the base has chilled and feels cold to the touch (50*F or below), scrape it into a blender. With the engine running, sprinkle the xanthan gum over the surface. When all the powder has all been added, turn the machine to high and run for 60 seconds.
Strain
Strain the base through a fine-meshed sieve to remove any bits of cooked egg, chalaza, or bits of stabilizer.
Cure
Transfer the cooled base to the refrigerator and allow to cure for 4 - 24 hours - preferably overnight.
Churn
Place the base into the bowl of a pre-chilled ice cream maker and churn according to manufacturer's instructions. The ice cream is ready when it thickens to the texture of soft-serve ice cream and holds its shape, typically 15 minutes.
Harden
To freeze your custard ice cream in the American hard-pack style, immediately transfer it to a container with an airtight lid. Press plastic wrap directly on the surface of the ice cream to prevent ice crystals forming, cover and store in the back of your freezer until it hardens completely, typically 4-10 hours.