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Custard ice cream

Bystilettocontesssa
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Custard ice cream

Recipe by stilettocontesssa
Servings

4

servings
Prep time

5

minutes
Cooking time

45

minutes

Fudge swirl idea inspiration: https://thecraftyblogstalker.com/homemade-fudge-ripple-ice-cream/

Ingredients

  • 500 ml heavy cream

  • 100 ml milk

  • 3 whole eggs

  • 3 egg yolks

  • 3 tablespoons corn syrup or glucose syrup

  • 1/2 cup sugar

  • 1/4 teaspoon coarse salt

  • 1 vanilla bean, split and scraped OR 1 teaspoon vanilla extract (or equivalent alternative flavoring)

  • Optional mix-ins: candy, chocolate, swirls, etc.

  • Fudge swirl – try brownie batter options

  • 90 grams marshmallows (explore gelatin option)

  • 100 ml milk

  • 1/4 cup (50 grams) sugar

  • 1/2 cup dark chocolate chunks

  • 2 tablespoons butter

Directions

  • Whisk together eggs, yolks, corn/glucose syrup, sugar, and salt until well-combined.
  • Add cream, milk, and vanilla bean, mixing until fully incorporated.
  • Place in pot over medium-low heat, whisking constantly until it reaches 170 F, thick enough to coat the back of a wooden spoon.
  • Strain the mixture, then cool completely in the fridge.
  • Churn in ice cream maker for 20-30 minutes, adding mix-ins at the very end before freezing.
  • Fudge swirl
  • Melt marshmallows in milk with sugar over medium low heat, stirring until 240F.
  • Add chocolate and butter, mixing until loses its sheen.
  • Set aside to cool, then swirl through at the end.

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