Ice cream bases

Custard Base Mix (for Ice Cream)

Name: Custard Base Mix (for Ice Cream)
Prep time: 15 min
Total time: 15 min
Yield: 1405 g
Cuisine: French
Ingredients: 700 g Whole milk; 300 g Heavy cream 35%; 200 g Liquid egg yolks; 180 g Caster sugar; 20 g Milk powder; 5 g Ice cream stabilizer

Ingredients

Target weight (g)

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Whole milkg

Heavy cream 35%g

Liquid egg yolksg

Caster sugarg

Milk powderg

Ice cream stabilizerg

Total1405 g

Preparation steps

1
Heat milk and cream with vanilla.
2
Whisk yolks and sugar.
3
Pour hot milk onto yolks. Return to pan.
4
Cook to 82°C, stirring (nappe consistency). Do not boil.
5
Strain, cool rapidly on ice bath.
6
Mature 4h refrigerated before churning.

Nutritional values

Per 100g

Calories

207.5 kcal

Protein

4.7 g

Carbs

16.5 g

Sugars

16.5 g

Fat

13.6 g

Saturated fat

7.5 g

Fiber

0.0 g

Salt

0.1 g

Allergens

MilkEggs

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