How to Make Custard For Ice-Cream? – Viji’s Food Recipes – International Ice Cream Recipes


Custard For Ice-Cream


Milk   – 600 ml

Sugar  – 115 gm

Egg Yolks  – 4

Egg Whites  – 2

Vanilla essence  – a few drops


Beat the egg yolks and mix in the sugar.

Bring the milk to nearly boiling point take it off the fire and add to the egg mixture stirring all the time.

Return the saucepan to the fire and stir carefully until the mixture thickens but do not let it boil or the egg will curdle.

When cold, flavor to taste and just before freezing stir in egg whites, beaten to a stiff froth.

This custard forms the basis of many ice-creams.

You can make this plainer or richer by using fewer or more eggs.

The ice-cream can be named after the flavoring used.


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