Preparation info

  • Makes

    600 g

    • Difficulty


Appears in

The Quality Chop House

The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

We have so far resisted the urge to purchase a super-duper ice-cream machine that churns to order during service. Although this has disappointed plenty of fretful pastry chefs over the years, an advantage finally became apparent when writing this cookbook, as all these recipes are made using kit much closer to a domestic ice-cream machine than you might expect.


  • 250 ml whole milk
  • 250 ml double cream
  • 6 free-range organic large egg yolks
  • 180 g caster sugar


Gently warm the milk and cream in a saucepan without letting it boil; it should be 85°C when tested with a thermometer.

Meanwhile, whisk the egg yolks and sugar in a large mixing bowl to a thick white paste. Gradually pour the cream mixture over the egg yolks in a steady stream, whisking continuously. Pour the mixture back into the pan and heat to 78°C – again a thermometer is essential here. Don’t stop mixing until the custard is cooked.

Pass the custard through a fine sieve and allow to cool. This base can be used with most flavours, and is used in most of the ice creams in this section.