This ice cream machine recipe is perfect for anyone with a ridiculously cold freezer, the kind that freezes your cream into a solid block that even the deadliest ice pick couldn’t touch. Why did I choose custard apple? Because a few years ago I had custard apple ice cream in Vietnam, and it’s one of my fondest ice cream memories ever. I have since been determined to create a unique custard apple ice cream recipe that would be acceptable in both flavour and texture. I think this is it.
I recently visited Gelateria Danieli in Richmond, a delicious experience recommended by a close friend on more than one occasion. Complaining at how hard my home made ice creams became once in my freezer (like a block of ice, not scoopable by any means), it was suggested that I try using alcohol in the recipe! But of course! Why hadn’t I thought of this before?
- Whisk the egg yolks and the sugar together in a bowl.
- Heat the milk just to a simmer on the hob (read: don’t let it burn). When the milk is hot, make a custard base by adding the egg yolk + sugar mixture and stirring constantly until the mixture coats the back of a wooden spoon. Remove from the heat and let cool.
- When cooled, add the double cream, vanilla, custard apple, and vodka. Process as directed by your ice cream maker instructions or freeze and stir once every half an hour until frozen.
