Frozen custard

French-style custard ice cream This is the one to master first. Egg yolks cooked gently into milk and cream are powerful emulsifiers, so the churned result is rich, smooth and creamy in a way an eggless base cannot match. US rules treat it as its own thing: once the yolk solids reach 1.4 percent, the label must say frozen custard or French ice cream. Making it yourself means choosing your own vanilla and balancing the yolks, since too many can leave a distinctly eggy taste that buries the cream. The trade-off is time: cook the base slowly so it never scrambles, then chill it overnight before churning.