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Before you jump to Custard Ice Cream recipe, you may want to read this short interesting healthy tips about Energy Raising Snacks.

We are all aware that eating healthy meals can help us feel better within our bodies. We have a tendency to feel way less gross when we increase our daily allowance of healthy foods and reduce our consumption of junk foods. A bit of pizza does not have you feeling as healthy as ingesting a fresh green salad. Selecting healthier food choices can be difficult when it’s snack time. You can spend several hours at the grocery store searching for the perfect snack foods to make you feel healthy. Here are a handful of healthy snacks which you can use when you need a fast pick me up.

Eating almonds is a wonderful option as long as you don’t possess a nut allergy. Almonds are often considered a super food since they’re packed full of things which help boost our vigor while keeping us healthy. Various nutritional vitamins are found in these wonderful nuts. Almonds, like turkey, come with the enzyme tryptophan which can often allow you to be sleepy. However, you will not need a nap after consuming almonds. Alternatively they will merely help your muscles and digestive tract relax while also helping you feel less burned out. Your emotional level is often lifted by just eating almonds.

You do not have to look far to find a wide range of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s easy to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to custard ice cream recipe. To make custard ice cream you need 14 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to cook Custard Ice Cream:

1. Use Custard Base
2. Provide 8 L Egg yolks (10 if small)
3. Use 4 C Heavy Cream
4. Take 1/4 C sugar/ substitute
5. Get Strainer
6. Use Additional bowl or Pyrex dish
7. Use Ice Cream Maker
8. Provide Butter Pecan Flavor
9. Take 1 C chopped pecans
10. Provide 3 Tbsp Butter
11. Prepare Skillet
12. Provide Coconut Flavor
13. Get 1 1/2 C shredded unsweetened coconut
14. You need 1 C coconut milk in substitute of 1 C cream

Instructions to make Custard Ice Cream:

1. BUTTER PECAN: cook pecans over medium-heat with butter for 5-7 min until light brown and fragrant. Set aside.
2. COCONUT: In medium saucepan toast shredded coconut until deeply golden brown - about 5 minutes. (careful - keep stirring, they burn easily). Transfer ½ C to plate and reserve. Proceed with base recipe in same saucepan. Let custard steep for 1 hour before straining (press down hard on solids). Add reserved coconut to base during last 2 minutes of churning.
3. Separate the egg yolks and whites. We won't be needing the whites - so store for them for a later baking project.
4. Stir the heavy cream and sugar over medium heat until the temperature of mixture becomes almost scalding.
5. Vanilla Bean: At this point you can add vanilla or a vanilla bean if you're planning on concocting a vanilla flavour ice-cream. Let the bean simmer for a few minutes - or once you can tell that the bean has been sufficiently infused.
6. When the cream is just about scalding/reached it's boiling point, move it off the heat, measure out a cup or two of the hot cream and SLOWLY pour, while whisking the yolks vigorously and consistently, into the yolk mixture. The yolks need to be introduced to heat before they are incorporated into the saucepan of cream so that they don't cook, and curdle.
7. Next, turn up the heat, pour the yolk+cream into the saucepan, this time STIRRING with a wooden spatula or spoon (not whisking) until the mixture starts thickening. If the remaining cream is very hot this may take as little as 1-2 minutes; be careful and keep a bowl with strainer nearby so that you can immediately strain if it gets too thick.
8. I would suggest a cautionary approach, and put the flame on very low to mitigate any chances of the custard curdling. This would take 10 minutes or more, depending on how low the flame is. Patience is key.
9. When you feel that it is thick enough, IMMEDIATELY strain the custard, into a storage container, or bowl. The custard continues to cook even with the flame off, so there is still a chance that it could thicken and curdle.
10. Continuously stir until, when you run your finger through the coating on the back of the spoon, there is a clear line - that doesn't run. (Tip: better to take it off the flame sooner than risk having it curdled! If it does, the custard will be piece-y and the texture of the ice-cream will be off.)
11. Place the container into the fridge for at least two hours or overnight. I store it in a bowl and cover it with Saran wrap so it doesn't develop a film on top.
12. Butter Pecan: add the pecans after straining and then place in fridge to cool.
13. The custard is now ready to be made into delicious ice-cream! Follow your ice cream maker's directions at this point.

It is usually kept at a warmer temperature compared to ice cream, and typically has a denser consistency. She says frozen custard and ice cream are the same thing; we beg to differ. So, in the great custard vs. ice cream debate, let's break down what separates the two, which one is healthier for. Custard is not very different from ice cream as they have the same basic ingredients; milk, cream, and sugar. Ice cream is always special to me and this post is even more special to me, as this Vanilla custard powder ice cream i am posting as a Guest Post for Rak's Kitchen.

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