Creamy Custard Ice Cream

Beat the egg yolks, then combine with sugar, salt, and cornstarch dissolved in 2 cups of heavy cream

Heat the mixture over low heat, whisking constantly, until it thickens and coats the back of a spoon

Chill the mixture by placing it in an ice bath and refrigerating or freezing

Boil the water with 1 cup of granulated sugar, stirring occasionally, until it forms long strands when lifted with a spoon (thread stage)

Beat the egg whites until stiff, then slowly pour in the hot sugar syrup while continuing to beat

Add the vanilla extract and chill the mixture by placing it in an ice bath and refrigerating or freezing

Beat the heavy cream chilled to the point of whipped cream, or if using store-bought whipped cream, beat 4 tablespoons of butter until light and fluffy and then fold in the whipped cream

Gently combine the three creams: egg yolk, egg white, and whipped cream

Pour the mixture into ice cream molds and freeze for at least 2 hours

Serve with a flavorful and colorful sauce like our caramel topping recipe, or other sorbet complements

Note: This Creamy Custard Ice Cream recipe is a classic among ice creams

It's worth experimenting, as it's extremely delicious and creamy

You can also make it without whipped cream, simply combining the egg yolk and egg white mixtures

It will still be flavorful, just less rich in calories (and sometimes that's exactly what we want, isn't it?).