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2. How to Make the Best Vanilla Custard Ice Cream - AOL

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3. Frozen custard - Wikipedia

   en.wikipedia.org/wiki/Frozen_custard

   Frozen custard can be served at −8 °C (18 °F), warmer than the −12 °C (10 °F) at which ice cream is served, to make a soft serve product. Another difference between commercially produced frozen custard and commercial ice cream is the way the custard is frozen.

4. 20 homemade ice cream recipes you'll want to make again ... - AOL

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   Some of our favorite homemade ice cream recipes take after the classics like strawberry and buttermilk, salted caramel and vanilla. Other recipes incorporate some of our favorite treats like ...

5. Custard - Wikipedia

   en.wikipedia.org/wiki/Custard

   Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to fill ...

6. Barbara Streisand's Easy Homemade Ice Cream Has a Genius ...

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   Related: The 74-Year-Old No-Churn Ice Cream Recipe That's Shockingly Simple. How to Make Barbara Streisand's “Instant” No-Churn Marshmallow Ice Cream. Start by slowly warming up the milk in a pot.

7. Panna cotta - Wikipedia

   en.wikipedia.org/wiki/Panna_cotta

   Bavarian cream is similar to panna cotta but usually includes eggs as well as gelatin and is mixed with whipped cream before setting. [19] Blancmange is sometimes thickened with gelatin or isinglass, and sometimes with cornstarch. [20] Panna cotta is sometimes called a custard, [3] but true custard is thickened with

8. Egg yolks are the key ingredient to make the best ice cream

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9. List of desserts - Wikipedia

   en.wikipedia.org/wiki/List_of_desserts

   Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce ( crème anglaise ) to a thick pastry cream (crème pâtissière) used to fill éclairs .