Custard Base for Ice Cream

Preparation

1. STEP 1 OF 10

   Crack the eggs, separating the whites from the yolks

2. STEP 2 OF 10

   Place the yolks in a bowl and work them together with the sugar, beating with an electric whisk until you obtain a light and frothy mixture

3. STEP 3 OF 10

   Warm the cream in a small saucepan, then slowly add it to the custard while whisking with a hand whisk (do not use the electric one anymore!)

4. STEP 4 OF 10

   Transfer the custard to a small saucepan and place it inside a larger pan containing water up to halfway

5. STEP 5 OF 10

   Place both pans over low heat and cook the custard in a bain-marie until it begins to thicken and coats the back of a spoon

6. STEP 6 OF 10

   Then transfer the saucepan to a container filled with ice-cold water and cool the custard, stirring

7. STEP 7 OF 10

   When the custard is cold, pour it into the ice cream maker container, put it in the freezer and prepare the ice cream according to your machine's instructions

8. STEP 8 OF 10

   If you do not have electric appliances but still want to make ice cream at home and want it well churned, you will need to follow some precautions

9. STEP 9 OF 10

   First of all, remember that after placing the container (or the tubs, with or without dividers) in the freezer, the mixture to be frozen must be stirred with a wooden spoon about every 30 minutes, at least until it is soft enough to do so

10. STEP 10 OF 10

    This method will prevent ice crystals from forming on the surface of the ice cream

Suggestions

• Bowl

• Whisk

• Saucepan

• Kitchen thermometer

General Information

Analysis

Macronutrients (100 gr)