Custard-Based Ice Cream

Makes 1½ quarts


  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 cup sugar, divided
  • 12 large egg yolks
  • ¾ cup malted milk powder (can be substituted for Ovaltine) or your preferred flavoring
  • pinch of salt
  • 1½ tsp vanilla


  • ice cream maker


  1. Bring cream, milk and ¾ cup of the sugar to just below a boil over medium heat
  2. In a separate bowl, whisk egg yolks and remaining ¼ cup of sugar
  3. Whisk malted milk powder into cream mixture (or any flavor or infusion you'd prefer)
  4. Slowly ladle in the hot cream mixture into the egg yolks (1 ladle at a time), whisking constantly to bring the yolks up to the temperature of the cream
  5. Add back to the pot and bring to a simmer over medium heat, whisking vigorously. Allow to cook 1 minute, or until slightly thickened
  6. Remove from heat and add salt and vanilla. Pass through a fine mesh strainer and transfer to a bowl to chill completely, preferrably overnight
  7. Add to your ice cream maker and process according to manufacturer's directions. If adding mix-ins such as nuts, chocolate chips or fruit, do so when the ice cream reaches a soft-serve consistency in the machine. Place in the freezer and freeze until firm, 2-3 hours