Tips to making custard based ice-cream

Atraditional creamy ice-cream is made from a custard base. Here are some steps to help you achieve perfect custard every time.

•Make sure the eggs are fresh and are at room temperature.

•Have your ingredients measured out and ready so that you are not leaving anything waiting.

•Using a wire whisk or electric hand mixer, beat the egg yolks and sugar in a large deep bowl for about 3-4 minutes or until light and creamy. The colour will go quite light.

•Place the milk/cream required for the recipe in a saucepan.

•Heat the milk mixture on a low/medium heat until the mixture looks like it is almost about to boil. A good guide is when little bubbles start to appear around the edges of the milk. Be careful not to boil. Should you boil the milk you will need to start again.

•Using a wire whisk, whisk the hot milk mixture gradually into the egg mixture making sure that the two are well combined.

•Return the mixture into a clean saucepan and cook over a low heat, stirring constantly with a wooden spoon. The custard mixture is ready when it thickens and coats the back of a spoon. To test this place the wooden spoon into the custard mixture then turn the spoon over. Run your finger once down the back of the spoon. If the custard is thick enough it will keep the finger mark, if it is still runny the mixture will either not grab onto the back of the spoon and look very thin or the finger mark will not stay.

•If the mixture separates or curdles then heat is too high.

•Do not leave the custard unattended while cooking.

•The custard will take anywhere from 5-15 minutes to thicken depending on the type/ size of saucepan used. It is best to use a low heat as different stove types will vary greatly in heat.

•Once the custard has thickened, transfer the mixture into a heat proof bowl. Allow the mixture to cool before placing into the refrigerator, cover and chill for several hours before use.

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