Tyrian ice cream is all of the frozen custard variety. As such, they all tend to be built upon the same basic cooked egg custard. Sometimes the custard base will have other flavours and ingredients added to it during cooking, but the foundation is still the same.

Here is the recipe for ice cream custard, which can then be frozen as is for a delicious vanilla ice cream or have any number of other flavours added.

Ice Cream Base

Ingredients

• 2 large eggs
• 3 large egg yolks
• 1 c. milk
• 2 c. cream (preferably 35%)
• 1/2 c. sugar
• 1 tsp. vanilla extract

Directions

1. Whisk the eggs with the yolks and set aside.
2. Combine the milk, cream, and sugar over medium-low heat and simmer for ~5 minutes, stirring frequently.
3. Remove from heat and drizzle about 1/4 of the hot cream mixture into the egg mixture while whisking constantly.
4. Now whisk the egg mixture into the remaining cream mixture.
5. Return to medium-low heat and cook, stirring frequently, until mixture begins to thicken.
6. Remove from heat and stir in vanilla.
7. For the smoothest custard/ice cream, pour the cooked custard through a fine mesh strainer to remove any lumps. (I often skip this step.)
8. Cover with plastic wrap or cheesecloth and set aside to cool.
9. Once cooled, place in fridge to chill for at least 2 hours before churning.