A family favorite, this custard base ice cream is deliriously rich from an abundance of egg yolks and has a smooth, creamy texture that is flavored with freshly scraped vanilla bean seeds. Topping it off is a chocolate coating, stirring up memories of soft serve cones dipped in a chocolate coating.
Having a good ice cream base recipe in your repertoire is essential and will provide a foundation for a treasure trove of unlimited flavors, textures and colors of frozen delights. There are basically two types of ice cream bases – a custard/ French base, made with eggs, butterfat (cream) and sugar or an eggless American/ Philly base, made with butterfat and sugar. We prefer the custard base, as the egg yolks are a natural stabilizer and emulsifier that give the ice cream a superlative texture. The eggless base is best for those times when you need the ice cream asap, as it does not need to be refrigerated overnight before the final step of making it into ice cream.
Click here for the recipe: http://www.sweetsibon.com/sweets/vanilla-bean-custard-ice-cream-w-chocolate-magic-shell-coating
