CLASSIC CUSTARD ICE CREAM BASE
Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream. Sometimes called French-style, this base incorporates eggs, which improve the texture and help prevent ice crystals from forming. This recipe for ice cream base may be churned on its own, but it is meant to have flavors added. See the chart here for flavor options and directions for incorporating them into the base recipe.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 45m
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Stirring constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
VANILLA ICE CREAM
Steps:
- Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
- Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
VANILLA ICE CREAM BASE
Make and share this Vanilla Ice Cream Base recipe from Food.com.
Provided by CJAY8248
Categories Frozen Desserts
Time 30m
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine egg and sugar and whisk together. Stir in milk and cream. Add 3/4 cup of chopped, crumbled or crushed cookie, candy or other flavor ingredient. For adults: Also add 1/2 cup Grand Marnier.
Nutrition Facts : Calories 622.9, Fat 48.1, SaturatedFat 29.5, Cholesterol 226.6, Sodium 100.1, Carbohydrate 44.5, Sugar 37.7, Protein 6.5
ICE CREAM BASE
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!
Provided by Autumn Pumpkin
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 10h45m
Yield 8
Number Of Ingredients 5
Steps:
- 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.
- Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.
- 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.
- 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.
Nutrition Facts : Calories 370 calories, Carbohydrate 30.3 g, Cholesterol 279.2 mg, Fat 25.8 g, Protein 5.9 g, SaturatedFat 14.9 g, Sodium 92.8 mg, Sugar 25.2 g
BASIC CUSTARD ICE CREAM BASE
from website TheKitchn "This custard ice cream recipe is a building block for any ice cream you have the imagination to create. It can be enriched, infused, tricked up, or paired down until you get your ice cream just the way you like it. Heating the milk before adding it to the egg mixture might seem like a needless step. Adding pre-heated milk reduces cooking time and starts to heat the eggs slowly and gently, which thickens the custard without risking cooked eggs. Be careful not to add the milk while it's still to hot or you'll get scrambled eggs. Ideally, you should be able to comfortably hold your finger in the milk for 10 seconds." ***For Milk you can use either whole milk, heavy cream, or a mix***
Provided by Cuddles4ya
Categories Frozen Desserts
Time 40m
Yield 1 container, 1 serving(s)
Number Of Ingredients 5
Steps:
- Have a strainer in a bowl ready over an ice bath.
- Bring the dairy to a simmer in a medium pot over medium-high heat--about 5 minutes. Watch it carefully so it doesn't boil over. Remove from heat as soon as you see bubbles forming and let sit until it's cooled to room temperature--about 10 minutes.
- Meanwhile, beat the eggs, sugar, and pinch of salt into a thick paste. When the dairy has cooled, stream it in while stirring the egg mixture.
- Once combined, return everything to the pan and cook over medium-low heat. Stir gently in an "S" shape, being sure to scrape the bottom of the pan.
- The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees. Strain it into a bowl set over an ice water bath and stir in the vanilla.
- When cooled, freeze mixture in an ice cream maker according to the manufacturer's instructions.
Nutrition Facts : Calories 1636.6, Fat 59.3, SaturatedFat 28.4, Cholesterol 1430.5, Sodium 574.5, Carbohydrate 238.4, Sugar 200.3, Protein 43.4
VANILLA ICE CREAM BASE
Provided by Laura Fyfe
Yield Makes about 3 cups (750 ml)
Number Of Ingredients 5
Steps:
- Place the milk, heavy cream, and vanilla bean in a small saucepan and gently bring to a boil. Remove from the heat and let infuse for 30 minutes.
- Remove the vanilla bean, scrape out the seeds, and add them back into the milk and cream mixture, discarding the pod.
- Whisk together the egg yolks and sugar in a large bowl and gradually pour in the milk mixture, whisking as you pour.
- Return the mixture to a clean saucepan and heat gently, stirring all the time, until it thickens enough to coat the back of a wooden spoon.
- Pour into a clean bowl and cover the surface with plastic wrap (so a skin doesn't form). Let cool completely.
- Pour into an ice cream machine and churn according to the manufacturer¿s directions. Alternatively, if you don't have a machine, place in a covered container in the freezer and beat the mixture every 30 minutes to get rid of any graininess which would otherwise spoil the finished texture. Keep freezing and beating until it becomes a smooth ice cream consistency. Then store in the freezer and use as described in the recipes.
THE ONLY ICE CREAM RECIPE YOU'LL EVER NEED
This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don't go below three. Then flavor it any way you like. See the chart here for more than 16 flavor ideas. Or invent your own.
Provided by Melissa Clark
Time 20m
Yield About 1 1/2 pints
Number Of Ingredients 6
Steps:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
VANILLA-CUSTARD ICE CREAM BASE
Use this base to make Fresh-Fig and Chocolate-Chunk Ice Cream, Caramelized Peach Ice Cream, and Black Plum, Port, and Cinnamon Ice Cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Yield Makes about 1 1/2 pints
Number Of Ingredients 6
Steps:
- Combine milk and cream in a medium saucepan. Add vanilla seeds and pod. Bring mixture to a simmer over medium-high heat, stirring occasionally; remove from heat.
- Whisk together egg yolks, sugar, and salt in a large bowl. Gradually whisk in half of milk mixture. Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
- Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Cover and refrigerate until cold, at least 1 hour; custard base can be refrigerated up to 2 days ahead.
VANILLA ICE CREAM
No cooking involved in this recipe for homemade ice cream using just cream, sugar, and vanilla with your ice cream maker.
Provided by Ginger
Categories Desserts Frozen Dessert Recipes Ice Cream Vanilla Ice Cream Recipes
Time 3h30m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
- Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
- Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 23.2 g, Cholesterol 103.9 mg, Fat 29 g, Protein 3 g, SaturatedFat 18 g, Sodium 47.6 mg, Sugar 19.1 g
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