Custard and ice cream base
A custard and ice cream base is a rich, creamy mixture that forms the foundation for many frozen desserts. It typically combines dairy like milk and cream, egg yolks, sugar, and flavorings such as vanilla. This classic base is a staple in Western dessert-making, particularly in French and American culinary traditions.
🍽️ Nutrition at a glance
This base is very high in fat and carbohydrates, providing a dense source of energy. It is a good source of calcium and vitamin D from the dairy, but is calorie-due, with a typical serving containing several hundred calories.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 4 g |
| Carbs | 22 g |
| Fat | 13 g |
| Fiber | 0 g |
| Sugar | 20 g |
| Sodium | 60 mg |
| Calcium | 120 mg |
| Vitamin D | 1.2 mcg |
| Vitamin A | 150 mcg |
| Phosphorus | 100 mg |
| Riboflavin (B2) | 0.2 mg |
| Vitamin B12 | 0.4 mcg |
| Cholesterol | 115 mg |
| Potassium | 180 mg |
Per 1/2 cup (120 g) · estimated, varies by recipe
💡 What's interesting
The magic of this base lies in the emulsifying power of egg yolks, which create a smooth, velvety texture and prevent icy crystals from forming, a technique perfected in French patisserie.
