Old-Time Custard Ice Cream Recipe -I think my most memorable summertime dessert for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and the perfect indulgence on a hot summer afternoon. —Martha Self, Montgomery, Texas
Vanilla Bean Ice Cream, French-Style: There are primarily two methods in making ice cream. One is called Philadelphia-style and only requires mixing together your cream and sugar with another flavoring, then dumping into the ice cream maker. The other (my favorite) is called French-style and includes cooking up a custard base to give the ice cream a richer taste and creamier texture. Today, I’m sharing with you the French-style method.
This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. (Photo: Andrew Scrivani for The New York Times)
The Master Ice Cream Recipe (and instructions on flavorings) - NYTimes.com. It's going to take a lot to make me switch from Alton Brown's basic vanilla ice cream recipe (which does NOT call for eggs), but I'll give it a try...
Lemon Curd Custard Ice Cream 3 large eggs yolks 1/2 cup sugar 1 teaspoon vanilla extract Pinch Salt 1 cup half and half (I used whole milk) 1 cup heavy cream 1 cup lemon curd (store bought or homemade, see below) Click image for recipe