Custard Ice Cream Base

Crack the eggs, separating the whites from the yolks

Place the yolks in a bowl and beat them with the sugar using an electric whisk until the mixture is fluffy and frothy

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

Now transfer the mixture to a small saucepan and place it in a larger container half-filled with water

Place both containers over low heat and cook the mixture in a bain-marie until it starts to thicken and coats the spoon

Then transfer the small saucepan to a container filled with ice water and let the mixture cool, stirring

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

If you don't have an electric appliance but still want to make ice cream at home and want it well churned, you will need to follow some tips

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

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