Homemade ice cream in waffle cones
Yield: 1 1/2 Quarts

Homemade Vanilla Ice Cream Base

Prep Time 3 hours
Cook Time 10 minutes
Total Time 3 hours 10 minutes

This is a recipe for a traditional homemade ice cream base that can be used for vanilla ice cream or endless other flavors. This is a recipe to be used with an ice cream maker and results in a very creamy and dense style of ice cream.

Ingredients

  • 470 grams (16 fl oz, 473 ml) heavy cream, whipping cream, or double cream
  • 227 grams (8 fl oz, 240 ml) whole milk
  • 2 tsp vanilla bean paste (or vanilla extract)
  • pinch of salt
  • 3 large egg yolks (you can increase to 4 or 5 egg yolks if you want more of a custard flavor)
  • 100 grams (1/2 cup) granulated sugar

Instructions

  • Prep: At least 12 hours (preferably 24 hours) before churning your ice cream, put the bowl of your ice cream maker in the freezer.
  • Heat the Milk & Cream: In a saucepan over medium heat, combine the heavy cream, milk, vanilla, and salt. Bring the mixture just under a boil.
  • Whisk the Egg Yolks/Sugar: While the milk/cream mixture is heating, whisk together the egg yolks and sugar until lighter in color and the mixture is double in volume.
  • Temper the Egg Yolks: Slowly stream about 1/4th of the milk/cream mixture into the egg yolks while whisking continuously. This will bring the egg temperature up slowly without cooking it.
  • Heat the Custard Base: Pour the egg yolks into the milk/cream mixture and heat until slightly thickened over low heat. Stir continuously and check the thickness by coating the back of a spoon and drawing a line through the cream. If the cream stays separated then it is ready. You want it to be about 170 F (77 C). If it comes to a boil it has gone too far!
  • Strain & Chill: Strain the mixture through a fine mesh sieve and place a piece of plastic wrap right on top of the mixture so a skin doesn't form. Place the mixture in the refrigerator to chill for 3 hours at the very least, but 12 hours is best! This is called "aging" the ice cream base and creates a better final texture.
  • Churn: Place the frozen ice cream maker bowl in place and turn the machine on. Pour the chilled ice cream base into the ice cream maker and churn it for about 20 minutes until it becomes soft serve consistency. Once the mixture is starting to thicken you can add chocolate chunks, nuts, or other mix-ins. I like to swirl sauces and jams into the mixture, by hand if I am adding them, after the mixture has churned.
  • Freeze: Place the churned ice cream covered in the freezer to harden completely. Store for up to 3 months.

Notes

Variations

  • Mint Chip Ice Cream: Add 1 tsp mint extract into the milk/cream mixture. Churn in 1 cup of mini chocolate chips once the mixture begins to thicken. You can also add 2-3 drops of green food coloring if you want it to be a green color.
  • Buttermilk Fresh Strawberry Ice Cream: Swap the whole milk for buttermilk. Cut up a pint of strawberries and toss them with about 1/4 cup of sugar and let them macerate while your ice cream base chills. Pour the strawberries and the juices into the mixture as it is churning.
  • Butter Pecan Ice Cream: Chop up 3/4 cup of pecans and toast them in a pan over low heat with 2 TBSP of butter until fragrant. Churn the pecans along with any butter remnants into the ice cream base as it is starting to thicken.
  • Mocha Chip Ice Cream: Whisk in 2 TBSP espresso powder and 2 TBSP cocoa powder into the cream/milk before heating it. Churn in 1 cup of chocolate chips or chocolate chunks into the ice cream once it thickens.

Nutrition Information:


Amount Per Serving: Calories: 0