Ice Cream Base

Ice Cream Base

47 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    10 h 45 m
Autumn Pumpkin
Recipe by  Autumn Pumpkin

“A custard-style ice cream base -- from my favorite chef -- that any number of flavors can be added to. We have used chocolate, banana, strawberry, cookie dough, and blueberries, and all were wonderful!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low.
  2. Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.
  3. Slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.
  4. Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions. Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.

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Reviews (47)

Rate This Recipe
BRANDY20001
76

BRANDY20001

Easy and yummy. We made this last week and the base custard is outstanding! Instead of using regular half & half, I used non-fat half & half and added 2 cups of pureed peaches -- yummy peach ice cream! We're up for chocolate this week and I think I use 1 cup of non-fat milk, 2 cups of non-fat half & half as well as 1 cup of heavy cream. BTW, this recipe (8 servings) is 2 batches in the Cusinart ice cream machine.

Pam-3BoysMama
56

Pam-3BoysMama

This is a delicious, classic ice cream. It's incredibly creamy - heavenly on a hot, steamy, summer day. I used a scant 1/2 cup of dark cocoa powder and it was the perfect chocolate ice cream. I plan on making this again very soon with strawberries and blackberries as both are going wild right now! Thanks for a great recipe!

keb1975
52

keb1975

Wish I could give this recipe 4.5 stars since you probably don't need the full cup of sugar if you're going to stir in a sweet addition. I only used 3/4 cup sugar and added a 10 oz jar of chopped maraschino cherries and its syrup and thought the recipe came out really rich and nicely sweetened. I also added 1/3 cup slivered almonds for a cherry nut ice cream. It was yummy and I'll definitely use this recipe again!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 370 cal
  • 18%
  • Fat
  • 25.8 g
  • 40%
  • Carbs
  • 30.3 g
  • 10%
  • Protein
  • 5.9 g
  • 12%
  • Cholesterol
  • 279 mg
  • 93%
  • Sodium
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

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