Recipe by OPlace
French-Style Ice Cream
A richer custard-style ice cream made with egg yolks, cream, milk, and vanilla. Smooth, classic, and ideal when you want a more premium scoop.
Tips
- Cook the custard gently. Do not boil it, or the egg yolks may curdle.
- For the smoothest texture, chill the custard completely before pouring it into the machine.
- Strain the cooked base through a fine sieve before chilling for a cleaner finish.
Cooking Mode
Step-by-step instructions for preparing this French-style custard ice cream with the I03.
Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- 4 large egg yolks
- 2/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 pinch salt
- 3/4 cup whole milk
- 2 1/4 cups heavy cream
- 5 large egg yolks
- 2/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 pinch salt
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3 large egg yolks
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 pinch salt
Directions
- In a saucepan, warm the milk, heavy cream, and salt over medium-low heat until steaming.
- In a separate bowl, whisk the egg yolks and sugar until smooth and slightly thickened.
- Slowly whisk a small amount of the warm milk mixture into the yolks to temper them.
- Pour the tempered yolk mixture back into the saucepan and cook gently, stirring constantly, until the custard lightly coats the back of a spoon.
- Remove from heat, stir in the vanilla extract, then strain the custard through a fine sieve.
- Chill the custard completely, then pour it into the I03 machine bowl.
- Select the ice cream mode and run until the mixture reaches a smooth, scoopable texture.
- Serve immediately for a soft texture, or freeze briefly for a firmer scoop.
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