Classic Custard Ice Cream Base Recipes

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ICE CREAM BASE



Ice Cream Base image

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

1 cup heavy cream
3 cups half-and-half cream
8 egg yolks
1 cup white sugar
⅛ teaspoon salt

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

CLASSIC CUSTARD ICE CREAM BASE



Classic Custard Ice Cream Base image

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

2 cups heavy cream
1 cup whole milk
⅔ cup sugar
⅛ teaspoon fine sea salt
6 large egg yolks
Your choice of flavoring (see chart)

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.

CLASSIC VANILLA CUSTARD ICE CREAM BASE



Classic Vanilla Custard Ice Cream Base image

The homemade vanilla custard ice cream base is made with lots of egg yolks (for creaminess), cream, and milk. This is the best simple machine ice cream recipe to make at home no matter the occasion because you can customize it with mix-ins or topping of your choice!

Provided by Jessica Mode

Categories     Dessert

Time 8h42m

Number Of Ingredients 5

2 1/2 cups heavy cream
1 1/2 cups whole milk
1 tablespoon vanilla extract
6 large egg yolks
1 1/4 cup granulated sugar

Steps:

  • Fill a large bowl with ice to use later as an ice bath. Place an empty bowl on top of the ice. Set aside.
  • In a heavy bottom saucepan combine heavy cream, milk, and vanilla. Cook over medium heat until mixture is steaming and small bubbles start to form around the edge of the pot, around 8 minutes.
  • Meanwhile, whisk egg yolks and sugar together in a medium sized mixing bowl. Once the milk and cream mixture is steaming, stream a ladle full of the hot mixture over the eggs while quickly whisking.
  • Add the egg mixture back into the saucepan with milk and cream. Whisk to combine. Continue to cook, stirring constantly, until the ice cream base reaches 180°F on an instant-read thermometer.
  • Place a fine mesh strainer over the empty bowl on top of the ice bath. Strain ice cream base. Chill ice cream base until it has stopped steaming. Cover with plastic wrap and refrigerate for 4 - 8 hours, or up to overnight. The temperature should reach 40 - 42°F during this time in the refrigerator.
  • Pour the mixture into an ice cream maker and process for about 20-25 minutes, or according to the manufacturer's directions.
  • The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple of hours. Store in an airtight container in the freezer for up to 2 - 3 weeks.

Nutrition Facts : ServingSize 1 1/4 quart, Calories 2888 kcal, Carbohydrate 232 g, Protein 32 g, Fat 207 g, SaturatedFat 123 g, Cholesterol 1567 mg, Sodium 349 mg, Sugar 217 g, UnsaturatedFat 74 g

FROZEN VANILLA CUSTARD



Frozen Vanilla Custard image

American-style ice cream uses no eggs, but this is the French style--with eggs! It's rich and creamy and, although traditionally served soft in cones, I prefer to freeze it firm then scoop it.

Provided by Chef John

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Vanilla Ice Cream Recipes

Time 3h40m

Yield 4

Number Of Ingredients 6

5 large egg yolks
⅔ cup white sugar
1 pinch salt
1 cup whole milk
2 cups heavy cream
2 ½ teaspoons pure vanilla extract

Steps:

  • Whisk egg yolks, sugar, and salt together until mixture changes from dark golden to pale yellow becomes fluffy.
  • Heat milk and cream in a heavy saucepan over medium heat. Stir occasionally to prevent sticking to the bottom. Cook just until mixture starts to simmer when little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from heat.
  • Whisk a ladleful of milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly. Whisk in vanilla. Cool completely (you can place the bowl in a larger bowl with ice water to cool it faster).
  • Pour cooled mixture into a pitcher; cover. Refrigerate until ice cold or overnight.
  • Pour custard mixture into ice cream maker and process (according to manufacturer's instructions) until custard reaches the consistency of soft ice cream, about 20 minutes. Quickly transfer to a plastic container. Place a piece of plastic wrap over the surface of the custard. Cover container and freeze until custard is firm enough to scoop, at least 3 hours.

Nutrition Facts : Calories 649.7 calories, Carbohydrate 40.5 g, Cholesterol 425.2 mg, Fat 51.5 g, Protein 7.7 g, SaturatedFat 30.5 g, Sodium 118.6 mg, Sugar 36.7 g

THE ONLY ICE CREAM RECIPE YOU'LL EVER NEED



The Only Ice Cream Recipe You'll Ever Need image

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

2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1/8 teaspoon fine sea salt
6 large egg yolks
Your choice of flavoring (see note)

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.

OLD-TIME CUSTARD ICE CREAM



Old-Time Custard Ice Cream image

I think my most memorable summertime dessert for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and the perfect indulgence on a hot summer afternoon. -Martha Self, Montgomery, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2-3/4 quarts.

Number Of Ingredients 7

1-1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
4 cups whole milk
4 large eggs, lightly beaten
2 pints heavy whipping cream
3 tablespoons vanilla extract

Steps:

  • In a large heavy saucepan, combine sugar, flour and salt. Gradually add milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir cream and vanilla into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.

Nutrition Facts : Calories 252 calories, Fat 18g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 98mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 4g protein.

VANILLA-CUSTARD ICE CREAM BASE



Vanilla-Custard Ice Cream Base image

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

1 cup whole milk
1 1/2 cups heavy cream
1 vanilla bean, split and scraped
6 large egg yolks
3/4 cup sugar
1/4 teaspoon coarse salt

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.

BASIC CUSTARD ICE CREAM BASE



Basic Custard Ice Cream Base image

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

3 cups milk, see recipe description
1 cup sugar
8 egg yolks
1 pinch salt
1 teaspoon vanilla (optional)

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 (BASIC CUSTARD STYLE)



Vanilla Ice Cream (Basic Custard Style) image

A basic "custard style" vanilla ice cream. Premium quality vanilla extract should be used for best flavor. Prep times do not include cooling/freezing times.

Provided by Dee514

Categories     Frozen Desserts

Time 15m

Yield 1 pint, 2 serving(s)

Number Of Ingredients 5

1 cup whole milk
1 cup heavy cream or 1 cup whipping cream
2 egg yolks
1/3 cup sugar
1 teaspoon real vanilla extract (not imitation!)

Steps:

  • Beat eggs very well with a mixer, gradually add sugar beat until thick and lemon colored.
  • Stir in milk and heat, stirring until thickened.
  • Remove from heat and cool mixture.
  • Add cream and vanilla, cover and chill mixture.
  • Pour into ice cream maker and follow manufactures directions.

Nutrition Facts : Calories 669.2, Fat 52.1, SaturatedFat 31.1, Cholesterol 341.2, Sodium 105.5, Carbohydrate 43.3, Sugar 39.9, Protein 8.7

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