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Base for homemade ice cream Recipe

American · Dessert · 25 min total

A simple, versatile custard base that yields rich and creamy homemade ice cream. Perfect for adding your favorite flavors.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 5 large egg yolks
• 1 teaspoon vanilla extract

Instructions

1. In a medium saucepan, combine heavy cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until mixture is hot and sugar is dissolved, but do not let it boil.
2. In a separate bowl, whisk egg yolks until smooth. Gradually pour about 1 cup of the hot cream mixture into the yolks, whisking constantly to temper them.
3. Pour the yolk mixture back into the saucepan, whisking constantly. Cook over medium-low heat, stirring continuously with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 170°F on a thermometer). Do not let it boil.
4. Remove from heat and stir in vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
5. Let the custard cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
6. Churn the chilled base in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 4 hours.

Tips

• For best texture, chill the custard for at least 4 hours or overnight before churning.
• Customize by adding fruit purees, chocolate, or extracts after straining.
• Store in an airtight container with plastic wrap pressed directly on the surface to prevent ice crystals.

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