I think I've read in a cookbook that one can refrigerate the custard for ice cream for up to 3 days. Anybody know differently? I'm going to be churning some ice cream on Friday, and want to know how far in advance I can make the custard.
(Carb Lover--any tips for vanilla? I'm looking to do a vanilla using eggs yolks, whole milk, some non-fat evaporated milk, sugar, vanilla and salt and would be curious how your search for the perfect vanilla gelato is going...)