Jenis 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

JENI'S ICE CREAM BASE



JENI'S ICE CREAM BASE image

Categories     Dessert     Frozen Dessert     Summer

Yield 1 Qt

Number Of Ingredients 7

2 cups milk
4 tsp. cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp. light corn syrup
1/4 tsp. kosher salt
3 tbsp. cream cheese, softened

Steps:

  • In a bowl, stir together 1/4 cup m ilk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining m ilk and the cream , sugar, syrup, and salt; bring to a boil over medium -high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bow l and pour in 1/4 cup hot m ilk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer's instructions. Transfer ice cream to a storage container and freeze until set.

JENI'S SPLENDID ROASTED STRAWBERRY AND BUTTERMILK ICE CREAM



Jeni's Splendid Roasted Strawberry and Buttermilk Ice Cream image

Jeni's Splendid Ice Cream is very famous out of Columbus Ohio. She generously gave one of her recipes in Ohio Magazine June 2011 issue.She said she puts some cream cheese in her recipes to give it some body. Timing does not include 4 hour freezing time.

Provided by retiree09

Categories     Ice Cream

Time 1h15m

Yield 1 quart, 8 serving(s)

Number Of Ingredients 11

1 pint strawberry
1/2 cup sugar
3 tablespoons lemon juice
1 1/2 cups whole milk
2 tablespoons cornstarch
2 ounces cream cheese, softened
1/8 teaspoon fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1/4 cup buttermilk

Steps:

  • Preheat oven to 375 degrees F. Hull strawberries and slice. Combine strawberries with sugar in an 8" square glass or ceramic baking dish, stirring gently to mix well. Roast for 8 minutes, or until just soft. Let cool slightly. Puree in a food processor with lemon juice. Measure 1/2 cup of the pureed berries; refrigerate the rest of the puree for another use.
  • Mix about 2 Tbls of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
  • Combine the remaining milk, cream, sugar and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heat-proof spatula, until slightly thickened, about 1 minute. Remove from heat.
  • Gradually whisk the hot milk mixture in to the cream cheese until smooth.Add the buttermilk and reserved strawberry puree and blend well. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
  • Pour the ice cream mixture into the frozen canister of electric ice cream freezer and run according to directions of ice cream maker. Pack the finished ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours. Makes about 1 quart.
  • Serve with refrigerated strawberry puree poured over the top.

BEN & JERRY'S SWEET CREAM BASE



Ben & Jerry's Sweet Cream Base image

This is the most popular of the Ben & Jerry's Ice Cream bases. It holds up well in a home freezer, and it's easy! From here, the sky's the limit ... follow a tried and true recipe, or make up that fantasy flavor you've always dreamed of. This recipe is posted in response to a request ... hope it helps!

Provided by EdsGirlAngie

Categories     Frozen Desserts

Time 15m

Yield 1 quart

Number Of Ingredients 4

2 eggs
3/4 cup sugar
2 cups heavy cream or 2 cups whipping cream
1 cup milk

Steps:

  • Whisk eggs for 1 to 2 minutes, until fluffy and light.
  • Gradually whisk in sugar, then continue until fully blended, about a minute more.
  • Mix in cream and milk and whisk to blend.

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