How long does it take to make Custard-Based Ice Cream?

Cook over low heat, stirring constantly, for a few minutes, until the custard coats the back of the spoon.

40 minTotal

32 minActive time

8 minSetting

Step by Step

#	What to do	How long
1	Heat the milk and cream in a pot over medium heat	5 min
2	In a bowl, beat the egg yolks and sugar	1 min
3	Pour the hot milk in a thin stream, about a third of it first, into the mixture of egg yolks, whisking constantly	1 min
4	Return everything to the pot and cook over low heat, stirring constantly	5 min
5	Strain and chill completely in the fridge	3 min
6	Churn the mixture in an ice cream maker according to the manufacturer's instructions, and transfer to the freezer	10 min
7	Take the ice cream out of the freezer 15 minutes before serving, so it softens a little	15 min

How to Tell It's Done

until just below a boil
until smooth
until the custard thickens and coats the back of the spoon

Tips

Take it off the heat the moment the custard coats the back of the spoon (a line drawn with your finger stays sharp): a few more minutes on the heat and the yolks curdle into lumps. Straining removes whatever curdled anyway.
A completely cold mixture freezes faster in the machine, with small ice crystals, and the ice cream comes out smooth.

Common Mistakes

The hot liquid goes into the eggs slowly while whisking, and only about a third of it in the first batch: that way they warm gradually and don't turn into scrambled eggs.

More Ways

A cup of milk, 2 cups heavy cream, 5 egg yolks and ¾ cup sugar.
Without a machine: freeze 45 minutes, scrape the frozen edges and whisk, and repeat every 30 minutes for two to three hours.

The full recipe: Custard-Based Ice Cream (Crème Anglaise) →

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