Custard Base For Ice Cream

Asked by Natey. Answered on 18th July 2020

Full question

Good day Nigella and Nigella.com team! For the Vin Santo ice cream recipe (but I guess it can be applied to any custard based ice cream), does making a custard affect the texture of the ice cream? Would it be different if the cold cream was mixed with the raw yolks and then put in the freezer? Many thanks!

Vin Santo Ice Cream With Cantuccini

By Nigella

Our answer

Nigella's Vin Santo Ice Cream With Cantuccini (from NIGELLA SUMMER) has a custard base made with eggs, sugar, vin santo and cream. The eggs help to enrich and also thicken the mixture. Although it is possible to make ice cream with raw egg yolks, it is not something we recommend for this recipe or for recipes for ice cream using a custard base.

Without cooking the custard first the texture of the ice cream will be slightly different once it has churned, as the egg yolks have helped to stabilise the fats and water in the custard. Also making a custard helps to dissolve the sugar, otherwise the sugar crystals will give the ice cream a grainy texture. Making a custard also pasteurizes the egg yolks, making the ice cream more suitable for people who need to avoid raw or undercooked eggs. If you prefer not to make a custard then you could try some of Nigella's no-churn ice creams instead, such as the One-Step No-Churn Coffee Ice Cream or the No-Churn Margarita Ice Cream.