Custard Base for Ice Cream

Make a delicious custard base for ice cream.


  • 250 ml milk
  • 1 vanilla pod (split in half)
  • 4 egg yolks
  • 50 g caster sugar
  • 250 ml whipping cream


  1. In a small saucepan, scald the milk (bring to just under boiling point) with the vanilla pod over moderate heat.
  2. Remove the pan from the heat, cover it and leave the milk to infuse for 20 minutes.
  3. In a medium-sized mixing bowl, beat the egg yolks and sugar together with a wooden spoon until they're well mixed.
  4. Strain the milk onto the egg mixture, stirring constantly.
  5. Pour the mixture back into the saucepan and place it over low heat.
  6. Cook, stirring constantly, for 2-3 minutes or until the custard has thickened slightly and will coat the back of the spoon.
  7. Don't let the custard boil, or it will curdle.
  8. Remove the pan from the heat and pour the custard through a strainer into a bowl.
  9. Set aside to cool, stirring occasionally.
  10. In another medium-sized mixing bowl, beat the cream with a wire whisk or rotary beater until it begins to thicken.
  11. Fold the cream into the cooled custard.
  12. Cover the bowl and put it into the fridge to chill.
  13. When the custard is cold, put it into an ice cream container and freeze.


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