- Egg yolks
- Heavy cream milk
- Vanilla extract
1Now there’s two main ways that you can make ice cream there’s a cooking rap and there’s the no cook rap. Most people go the no cook rap for obvious reasons it’s easier, it’s quicker and slow scary. what you don’t understand is that the cooking method doesn’t have to be scary at all.
2Making a custard based ice cream it’s only a little bit more time-consuming than doing a no cook and it just requires a tiny bit more precision. it’s actually not difficult at all and when you see me do it today you’re going to be kicking yourself for not trying sugar because a custom faced ice cream is a lot richer and more indulgent than doing a no cook ice cream and frankly I think it’s worth the effort.
3So what I’m going to do is I have my egg yolks already separated and I’m going to add about a half a cup of sugar and I’m going to whisk them together until it’s pale and fluffy.Okay so now that we whisk this up good we are going to add our milk and heavy cream to a medium saucepan.I’m going to bring it to boil and then we’re going to temper in the eggs get it up to the right temperature and that’s it see not so bad right.
4So in goes 1 cup of heavy cream and 1 cup of whole milk and if you’re doing the full recipe that’s like 2 cups heavy cream and 2 cups of milk.
5Let’s get it boiling and you just want to be careful and keep an eye on it because you don’t want to scull the milk that will not be tasty trust me. I like to dedicate this video to my grandmother who has an ice cream maker but has yet to make a custard base ice cream because I think she’s a little bit scared. Allright we got our bubbles gone that means we’re boiling and this baby is ready to move on so we’re going to get it tempered into the eggs.
6So we’re just going to add a tiny bit of hot liquid at a time key thing is keep on whisking. Alright now this is whisk together good. I’m going to get it back in the pan.
7Now it’s the time that you have to break out your thermometer. we want to bring the mixture up to temperature it should be between 170 and 180 degrees Fahrenheit.
8Now we’re gonna let it cool down just a little bit and we’ll add our vanilla you got vanilla flavor in there and from here you’re free to do whatever you want you can have just a delicious plain vanilla ice cream that’s can be creamy rich and smooth or you can add any kinds of mixed in.
9I’m going to turn this into a cotton candy flavored ice cream and you can get that recipe on my website the smart cookie
cook.com. All right I’m adding in our vanilla extract and doing a tablespoon but you can also do fresh vanilla bean. I
unfortunately can’t get my paws on fresh vanilla beans around these here parts.
10So now that you’ve seen how easy it is to make a custard base ice cream.