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Some of the recipes use these recipes:
4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room
temperature, then refrigerate in a covered jar.
Makes about 1 quart
Custard Ice Cream Base:
This base will keep for 3 to 4 days in the refrigerator in a tightly-covered jar.
It is important that the jar be well sealed or the base will pick up flavors from other foods. If you
prefer to use turbinado sugar, substitute it for the granulated in the recipe.
1 cup whole milk
3/4 cup sugar
4 egg yolks
3 cups heavy cream
Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the
sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still
whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is smooth, slowly pour it
into the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly,
until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let
the mixture boil at any time or will curdle. Strain into a clean bowl and use as directed in the
specific recipes. Stir in the nuts.
Makes 1 quart.