Homemade Custard Ice-Cream 自製雪糕

Summer is ….sort of here in the UK! So it is ice-cream season!

Mr P bought me a very nice ice-cream maker few years ago, we only use it few times per year. This year I decide to make more to make the machine worth it! After I tried many recipes, custard base ice-cream has to be my favourite. It is like making custard but in an ice-cream form. It is sooooo rich and creamy, the best thing is you can make different flavours with this base. This time I make the classic Vanilla custard one, it is just heaven! Enjoy!

夏天……在英國終於算是來了！現在是吃雪糕的季節！

幾年前，P先生買了一部雪糕機給我，但我們每年只用幾次。今年我決定要多做不同味道的雪糕，讓這部雪糕機物有所值！試了很多食譜後，我發現卡士達雪糕是我的最愛。就像做卡士達醬般，但做成雪糕。非常濃郁和幼滑，最重要是你可以用這個雪糕做出不同的口味。這次我做了經典的雲尼拿雪糕，超級好味！

In a saucepan, add sugar, heavy cream and milk, mix well. Cook under medium heat till simmer.

In a large bowl, beat the egg yolks, then gradually add in half of the cooked mixture. Keep whisking at the same time.

Pour all the mixture back to the saucepan, cook under medium low heat, keep stirring until it thick enough to coat the back of a spoon.

Pour the mixture in a bowl, cover directly with cling film. Let it cool, then chill in the fridge overnight.

Churn the mixture with your ice-cream maker. Enjoy!

*if you don’t have an ice-cream machine, you can pour the ice-cream base into ice cube tray, freeze it overnight. The next day, take the ice cube out and blend in a blender until smooth. Enjoy!

將糖、淡忌廉和牛奶放入煲內，拌勻。用中火煮至周邊有氣泡，離火。

在另一大碗內，打發蛋黃，然後加入一半煮過的液體，不停攪拌。

再將所有液體倒回煲內，用中小火煮，不停攪拌至濃稠。

將卡士達醬倒入大碗內，用保鮮紙直接蓋在上面。待涼後放入雪櫃內雪過夜。

拿出來放入雪糕機內，按指示完成

*如果沒有雪糕機，也可以將煮好的雪糕液體倒入製冰格，雪過夜。然後拿出冰粒，放入攪拌機內再打均便可

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Custard Ice-Cream

Prep Time

30 mins

Cook Time

45 mins

Total Time

1 hr 12 mins

 

Course: Dessert

Keyword: custard, gelato, ice-cream

Servings: 3

Ingredients

• 120 g Sugar 糖
• 300 ml Double Cream 淡忌廉
• 100 ml Milk 牛奶
• 6 Egg Yolks 蛋黃

Instructions

1. In a saucepan, add sugar, heavy cream and milk, mix well. Cook under medium heat till simmer.

2. In a large bowl, beat the egg yolks, then gradually add in half of the cooked mixture. Keep whisking at the same time.

3. Pour all the mixture back to the saucepan, cook under medium low heat, keep stirring until it thick enough to coat the back of a spoon.

4. Pour the mixture in a bowl, cover directly with cling film. Let it cool, then chill in the fridge overnight.

5. Churn the mixture with your ice-cream maker. Enjoy!