When Recipes Give You Leftover Yolks, Make Ice Cream!
If you make a lot of white cakes and/or meringue buttercreams, you'll end up with a lot of extra egg yolks at some point. One thing to do with them is to make custards, or a custard base for ice cream.
custard cooling off in the fridge
I had twenty extra yolks after one baking session recently, so I made a big batch of vanilla custard base, and we made ice cream later that evening. I have an ice cream maker, which usually doesn’t see much action, but at times like this I think that I should get it out more.
The basic recipe that I used was 2 cups half and half, vanilla extract, 5 yolks, and 5 ounces (about 1/2 + 1/8 cup) sugar.
Beat the sugar and the yolks until they’re creamy and light in color. Heat the half and half to the scalding point, then add the vanilla and pour it slowly into the egg mixture while it’s being beaten. When it’s totally mixed, put it over boiling water and stir it constantly until it thickens enough that it sticks to the back of a wooden spoon. Don’t overheat it or it can curdle and separate.
Pour the custard into a pan and let it cool off completely in the fridge. Use it in the ice cream maker according to the manufacturer’s instructions. You can add other flavors or ingredients to it while it’s mixing, based on how your machine works.