The secret to making a custard-based no-churn ice cream is pate a bombe.
Pate a bombe is a thick egg-yolk and sugar syrup foam used to make French buttercream.
First, make the pate a bombe:
The ice cream is delicious as is, so click below to grab the recipe.
See the next slide for some fantastic ice cream sauce recipes if you want to make it a little extra!