Gaby
Milk- and cream-based ice creams can be made from whole, skim, powdered, or condensed milk, as well as from cream and butter. In a homemade custard ice cream recipe, in addition to eggs and sugar, there’s usually starch — it protects the egg whites and yolks from curdling and lets the mixture be boiled. You can replace that starch with flour, which is about 70% starch. Soft-serve ice cream is typically served with toppings such as berries, fruit, wafers, and more. Homemade ice cream can be drizzled with syrup or sprinkled with nut or chocolate crumbs.
Ingredients: milk – 250 ml; eggs – 1-2; softened butter – 200 g; sugar – 200 g (1 cup); vanilla sugar – 1 packet; flour – 1-2 tablespoons.
Mix the eggs, sugar, and flour together and whisk until combined.
Bring the milk to a boil and slowly pour in the egg mixture while constantly stirring to prevent the eggs from curdling.
Transfer the mixture to a large pot and bring it to a boil over medium heat, continuing to stir constantly with a wooden spoon until the custard thickens and coats the back of the spoon. Constant stirring distributes the heat evenly and prevents the custard from overheating, which would cause it to curdle.
Once the mixture reaches a boil, immediately remove it from the heat and let it cool.
Add the vanilla sugar and softened butter to the cooled mixture. Beat with a mixer, but not for too long to avoid overbeating the butter.
For cakes or pastries, use the custard immediately after preparing it. If you place the custard in the freezer for a few hours, it will turn into custard-flavored ice cream.
During the freezing process, there’s no need to stir. The butter in the custard prevents ice crystals from forming in the ice cream.
Life Hack
To quickly soften chilled butter, cut it into small cubes and cover them with a glass warmed by boiling water. In just a few minutes the butter will be soft enough to use in your recipe. Another method is to place the cubed butter in the microwave. Use the lowest power setting and heat in short intervals (a few times for 5 seconds each). Gradually warming the butter prevents it from melting completely.
Check out our articles on ice cream and other delicious dessert recipes:
Ice Cream Day: The Taste of Cold
Summer Paradise: Raspberry-Blackcurrant Ice Cream Recipe
Waffles: How “Checkerboard Cookies” Became a Cultural Phenomenon?
