Vanilla custard ice cream
Instructions:
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A smooth, creamy product is the desired end result of the ice cream maker. Although some may object to thickening an ice cream mixture with cornstarch, it will smooth out the texture. It is important to cook the cornstarch completely to eliminate the flavor of uncooked starch. Ice cream tastes the best when it is not solidly frozen and rock-hard, as it can be after being stored in a deep freeze. Be sure to remove it from the freezer 20 to 30 minutes before serving for the best flavor and texture.
- 2 cups milk;
- 1 tablespoon cornstarch;
- 3⁄4 cup sugar;
- 2 egg yolks, or 1 egg, lightly beaten;
- 1⁄4 teaspoon salt;
- 2 cups heavy cream;
- 1 tablespoon vanilla.
- Pour 11⁄2 cups milk into a saucepan and heat to simmering. Mix the remaining 1⁄2 cup milk with the cornstarch and sugar. Stir part of the scalded milk into the sugar mixture until smooth, then return to the saucepan with the remaining milk. Cook, stirring constantly, until the custard is thick enough to coat the back of a wooden spoon. Stir the yolks or whole egg in a bowl. Add a small portion of the hot mixture to the yolks, and whisk until smooth. Whisk the egg mixture back into the hot milk. Cook, stirring, for 2 minutes. Cool. Add the salt, heavy cream, and vanilla. Chill.
- Freeze in a mechanical or hand-cranked freezer using the manufacturer's directions. Or put in freezer trays and place in the freezer. When mixture is slushy, remove from freezer and beat until smooth. Return mixture to trays and place in freezer until solid, about 4 to 6 hours.
- CHOCOLATE ICE CREAM: Add 2 to 6 ounces (squares) unsweetened chocolate to the custard while it is cooking. Increase sugar to 1 cup.
- COFFEE ICE CREAM: Add 1 tablespoon instant coffee to the custard while it is cooking.
- LEMON-GINGER ICE CREAM: Add 1 tablespoon grated lemon rind and 1⁄2 cup chopped crystallized ginger to the chilled custard before freezing.
- PISTACHIO ICE CREAM: Add 1 teaspoon almond extract, 1⁄2 cup chopped pistachio nuts, and a few drops of green food coloring to the custard before freezing.
- TOASTED-ALMOND FUDGE ICE CREAM: Toast 1 cup chopped almonds. In a saucepan, combine 2 squares (2 ounces) semisweet choco-late and 1⁄2 cup heavy cream and cook over low heat until chocolate is melted. Add 1 cup sugar, a few grains of salt, and 2 tablespoons butter, stirring while cooking, until this is a smooth sauce. When ice cream is almost completely frozen, add the almonds to the ice cream along with 1 cup of the fudge sauce; continue freezing until firm.