Preheat oven to 300F.
An electric mixer works aanhanger huif maken best.
I prefer quite thick, rich custard.
Cinnamon, cloves, nutmeg The kitchen is fragrant with the scent of delicious spices when its fall.
Before You Do Anything Else: Prepare an ice bath.
This recipe is also exceptionally versatilefeel free to be creative and add fruits, chocolates and other fun mix-ins when the ice cream is churning and close to completion.Pour boiling water into the pan so that the water is halfway up the sides of the ramekins.When the custard cooks to a thickness that leaves a clear trail when you run your finger over the back of the spatula (about 5 minutes its done.First, youll need to temper the base: Heat the cream-milk mixture in a saucepan over medium heat until it is hot enough to melt the sugar, but not at the point of boiling.When it has thickened, immediately strain the custard through a fine mesh sieve to remove any bits that might have curdled.Follow the instructions in the beginning of this post for baking the custards.