Simple Syrup – Used in Most of the Ice Creams

Simple Syrup:
4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool  it to room temperature, and then refrigerate in a covered jar.
Makes about 1 quart

Custard Ice Cream Base:

1 cup whole milk
3/4 cup sugar
4 egg yolks
3 cups heavy cream
Heat the heavy cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the
sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still
whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is smooth enough, slowly pour it
into the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly,
until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let
the mixture boil at any time or will curdle. Strain into a clean bowl and use as directed in the
specific recipes. Stir in the nuts.
Makes 1 quart.




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