Classic Custard

A custard-style base means extra creaminess, a smoother churn, and that soft, silky texture that feels like it's coming straight from your favorite ice cream shop. It’s rich without being heavy, classic without being boring, and the perfect starting point for whatever mix-ins you’re feeling.

INSTRUCTIONS

1. In a saucepan over medium heat, combine the milk, cream, sugar, and salt. Warm until small bubbles appear around the edges and the sugar is dissolved (do not boil).
2. In a separate bowl, whisk the egg yolks until smooth.
3. Temper the eggs. Slowly pour about ½ cup of the hot milk mixture into the yolks while whisking constantly to prevent curdling.
4. Gradually pour the tempered yolk mixture back into the saucepan with the remaining milk and cream. 
5. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches 175°F / 80°C. Do not boil. 
6. Remove from heat and whisk in the vanilla extract. 
7. Strain the custard into a clean bowl and cover. Chill in the refrigerator until completely cold– about 2 hours.
8. Once chilled, add the mixture to the InstantChill™ Mixing Bowl. 
9. Use the Ice Cream program, set to 20 minutes. 
10. Scoop into bowls or containers and enjoy immediately, or freeze for a firmer texture.