Need help with custard!

[coffeeandpieohmy]

Hi

Yesterday i made a basic custard recipe (4 egg yolks, 500ml cream, vanilla pod, 1/4 cup sugar, 1tbs corn flour)
Looking at the custard today, it is much to thick to serve cold as i intended
Would it be possible to turn this into an ice cream?
Would I only have to add more liquid?

Your help would be greatly appreciated!

thank you

 

[Scotch]

I don't know about making ice cream out of the custard, but I suspect it may be too late. OTOH, how bad could it be? Call it frozen custard if it's not exactly like ice cream.

Can't you just give it a good stir and serve it? To tell you the truth, I can't imagine a custard being too thick -- I like it better thick than thin.

 

[Selkie]

Perhaps a whisk and a little touch of cream?

 

[Wyogal]

I don't understand the "too thick" part. Was it baked or stirred custard? Did you mean to use it as a sauce? or as a pudding?

 

[sarah]

I dont think you should have used corn flour,thats what making it so thick.Custard is already thickened when u slowly cook it on low flame.Egg yolks thicken it,and its further thickened when u refrigerate and take out the next day.So next time,dont use corn flour.Right now what u can do is,serve it just like it is as frozen custard as someone suggested here as well.

 

[Constance]

This custard recipe is like the one my grandmother taught me. It was the second lesson after white sauce.

Baked Custard Recipe - Recipe for Baked Custard