Stove-top ice cream custard is the cooked egg yolk and dairy base used to make classic French style ice cream. Cooking the mixture on the stove gently thickens the proteins in the egg yolks creating a smooth stable ice cream base. The tangy refreshing bite of buttermilk pairs with the mellow sweetness of caramelized condensed milk. This recipe makes 600m of buttermilk Duce de ache ice cream.
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