Ingredients
Method
- Combine egg yolks, granulated sugar, and corn syrup in a heavy-bottomed pot and whisk until smooth. Add the cream and milk, whisking until fully combined.
- Transfer the pot to the stovetop and cook over medium-low heat for about 15 minutes, whisking constantly, until the custard coats the back of a spoon. Stir in the vanilla extract and salt until incorporated.
- Strain the custard through a fine-mesh sieve and chill in an ice bath or the refrigerator for at least 3 hours until it reaches 40 degrees Fahrenheit.
- Churn the custard in an ice cream maker according to the manufacturer's instructions. Serve immediately once frozen, or transfer to a container and freeze for 1 to 2 hours to firm up.
- Spoon toppings over the frozen custard and serve immediately; do not use a blender to incorporate them to ensure the consistency is maintained.
- For Strawberry Shortcake, top the frozen custard with 1/4 cup of cubed pound cake and 2 tablespoons of fresh sliced, sugared strawberries.
- For Chocolate Birthday Cake, top the frozen custard with 1/4 cup of cubed chocolate cake and 2 teaspoons of sprinkles.
- For Maple Bacon, top the frozen custard with 1 tablespoon of crumbled bacon and a drizzle of maple syrup.
Notes
Texture Control: I have found that the back of the spoon test is the most reliable way to tell when the custard is thick enough, so I never rush the stovetop process.
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