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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

Brownie in a mug: https://celebratingsweets.com/brownie-in-a-mug/#recipe and https://preppykitchen.com/brownie-in-a-mug/#recipe

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: tiny Reese’s cups, flavored swirls

  • Brownie swirl

  • 1 tablespoon butter (15 grams)

  • 1 tablespoon vegetable oil (12 grams)

  • 3 tablespoons milk (45 grams)

  • 1/4 teaspoon vanilla extract

  • 2 tablespoons brown sugar (30 grams)

  • 1 tablespoon sugar (12 grams)

  • 2 tablespoons cocoa powder (24 grams)

  • 3 tablespoons flour (36 grams)

  • Pinch salt

Directions

  • Mix cream, milk, vanilla, corn/glucose syrup, sugar, and salt until well-combined and everything is fully dissolved.
  • Add eggs and yolks, whisking 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.
  • Brownie swirl
  • Melt butter in 10-12 oz mug, then stir through oil, milk, vanilla extract.
  • Add sugar, cocoa powder, flour, and salt, mixing thoroughly so there are no lumps.
  • Microwave on high for 90 seconds, cooking for additional 10 second intervals as required.
  • Scoop out of the mug and drop spoonfuls into the churning ice cream near the very end to swirl through.

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