A custard base is usually used to make ice-creams such as coffee, chocolate, praline or butterscotch, although a mousse base may
1 be used if you prefer the texture. It is preferable not to use a custard base for acidic fruit ice-creams, as there is a risk of the custard curdling.
10 fl. oz. milk
1 vanilla pod, split in half
4 egg yolks
2 oz. castor sugar
10 fl. oz. double cream
In a small saucepan, scald the milk with the vanilla pod (bring to just under boiling point) over moderate heat. Re-move the pan from the heat, cover it and leave the milk to infuse for 20 minutes.
In a medium-sized mixing bowl, beat the egg yolks and sugar together with a wooden spoon until they are well mixed.
Strain the milk on to the egg mixture, stirring constantly. Pour the mixture back into the saucepan and place it over low heat. Cook, stirring constantly, for 2 to 3 minutes or until the custard has thickened slightly and will coat the back of the spoon. Do not let the custard boil or it will curdle.
Remove the pan from the heat and pour the custard through a strainer into a bowl. Set aside to cool, stirring occasion- ally.
In another medium-sized mixing bowl, beat the cream with a wire whisk or rotary beater until it begins to thicken. Fold the cream into the cooled custard.
Cover the bowl and put it into the refrigerator to chill.
When the custard is cold, put it into the ice-cream container and freeze.