Custards--Frozen and Otherwise
Custard. Desserts based on the silky thickening power of eggs. How I love them. Comfort food at its finest, as far as I'm concerned. Cold, room temperature, warm, frozen--any old way is pretty much fine with me. Here are some basic custard recipes. Since they are generally based on dairy, the variation rules usually apply: steep toasted nuts, herbs, spices, coffee beans, citrus zest, etc, in the dairy to change up your basic flavors. Add some liqueur or extract. Use your imagination and don't be afraid to play! Use the buttons on the left or click the links.
Ice Cream
Creme Brulee
Creme Caramel
Panna Cotta
Pots de Creme
Pastry Cream (Pudding)
Creme Anglaise (Proto-ice cream) 