Custard Ice Cream Recipe

 Here's a recipe for homemade Custard Ice

Cream:

Yields: About 1 quart

Prep time: 15 minutes

Chill time: 4 hours

Freeze time: 4-6 hours

Ingredients:

 * 2 cups whole milk

 * 1 cup heavy cream

 * 1/2 cup granulated sugar

 * 4 large egg yolks

 * 1/4 teaspoon salt

 * 1 teaspoon vanilla extract

Equipment:

 * Ice cream maker

Instructions:

 * Make the Custard Base:

   * In a saucepan, combine milk, cream, and sugar. Heat over medium heat, stirring constantly, until the sugar dissolves.

   * In a separate bowl, whisk together egg yolks and salt.

   * Temper the eggs: Slowly pour a small amount of the hot milk mixture into the egg yolks, whisking constantly. This will gradually warm the yolks and prevent them from scrambling.

   * Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.

   * Cook and stir constantly over medium heat until the mixture thickens slightly and coats the back of a spoon.

   * Remove from heat immediately.

   * Stir in vanilla extract.

 * Chill the Custard:

   * Pour the custard into a bowl and place it in an ice bath (a larger bowl filled with ice water).

   * Stir occasionally until the custard has cooled completely.

   * Cover and refrigerate for at least 4 hours, or until thoroughly chilled.

 * Churn in Ice Cream Maker:

   * Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions.

   * The ice cream will gradually thicken.

 * Harden:

   * Transfer the churned ice cream to an airtight container and place it in the freezer for 4-6 hours, or until it is firm.

 * Serve:

   * Let the ice cream soften slightly before scooping and serving.

Tips & Variations:

 * Flavor Variations: Add 1/4 cup of cocoa powder for chocolate ice cream, 1/4 cup of chopped nuts for nut ice cream, or 1/4 cup of fruit puree (like strawberry or raspberry) for fruit ice cream.

 * For a richer flavor: Use half-and-half instead of whole milk.

 * No Ice Cream Maker: If you don't have an ice cream maker, you can still make this recipe! Pour the chilled custard into a freezer-safe container and freeze for 2 hours. Then, stir vigorously with a fork and freeze for another 2 hours. Repeat this process every 2 hours for 4-6 hours, or until the ice cream is firm.

Enjoy your homemade Custard Ice Cream!

Note: This recipe provides a basic framework. Feel free to adjust the ingredients and method to your preferences.