Ice cream bases

Custard Base Mix (for Ice Cream)

Name: Custard Base Mix (for Ice Cream)
Prep time: 15 min
Yield: 1405 g
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)

Edit the total weight or any ingredient weight to recalculate the whole recipe

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

Fibre

0.0 g

Salt

0.1 g

Allergens

MilkEggs

Other recipes in the same category

Sorbet Base Syrup Pâte à Bombe Chocolate Sauce (for Ice Cream)Mango Coulis (for Ice Cream)

LogiBake does not replace your expertise.

It gives you the tools to make the most of it.

See the features Frequently asked questions