Creamiest Homemade Ice Cream Base (Churned)
A rich and creamy ice cream base that can be flavored with extracts, fruits, and more!
Servings: 10 servings (1/2 cup)
Calories: 254kcal
Ingredients
- 455 grams heavy cream
- 235 grams whole milk
- 133 grams sugar
- 1/8 teaspoon salt
- 98 grams egg yolks
- flavoring as desired (extracts, oils, etc.)
Instructions
- Place ice cream maker base into freezer at least 24 hours prior to churning, if not kept in the freezer at all times.
- Place ice cream storage container that you'll be storing ice cream in, in freezer.
- Fill medium bowl with ice and water. Nest smaller bowl inside, and place fine strainer on top of small bowl.
- Combine heavy cream, milk, sugar and salt in medium pot.
- In separate small bowl, whisk eggs; set aside.
- Cook milk mixture over medium low heat until mixture is steaming, with small bubbles around edge of pan. Do not boil!
- While whisking constantly, slowly pour about half of the hot cream mixture into bowl with eggs to slowly raise the temperature of the eggs without cooking them.
- Slowly pour all of egg mixture into pot and replace over medium low heat.
- Continue cooking and stirring until mixture thickens, and reaches 165° with digital thermometer. (see tips below)
- Pour mixture through strainer, into small bowl over ice bath.
- Gently stir mixture to help heat escape and cool quickly.
- Add flavoring of choice - vanilla, extracts, oils, etc.
- Secure lid and refrigerate for 24 hours.
- 20-30 minutes prior to churning, place custard base in freezer. (This aids in creamier ice cream)
- Set ice cream machine to 25 minutes and begin churning. Machine must be on and moving before you add the custard.Slowly pour in custard base. Churn until thick like soft serve ice cream.
- Pour/scoop ice cream into chilled ice cream storage container.
- Serve immediately for soft-serve, or place in freezer for firmer scoops of ice cream.
Notes
NOTES/TIPS:
- Ice cream maker base should be frozen in deep freezer or coldest part of freezer, for at least 24 hours for best results.
- Freeze ice cream storage container before making, so the ice cream stays cold when you pour it in.
- When making the custard, use a rubber/silicone spatula to stir the mixture with. Ensure to scrape the edges of the pan, and keep the mixture moving to avoid cooking the eggs in spots.
- The custard mixture is cooked when it coats the back of a spoon, but using a thermometer is the most accurate way to tell until you get more familiar with cooking custards.
- Always strain your custard. If you forget, strain it prior to churning.
- Freezing for a short time before the churning process helps keep the ice cream creamier. (read above for full explanation)
If you have any questions/comments about this post/recipe or products suggested, please feel free to comment below, or reach out directly to Rachel via email.
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Nutrition
Serving: 92g | Sodium: 61mg | Calcium: 69mg | Vitamin C: 1mg | Vitamin A: 848IU | Sugar: 15g | Potassium: 76mg | Cholesterol: 171mg | Calories: 254kcal | Saturated Fat: 12g | Fat: 20g | Protein: 3g | Carbohydrates: 16g | Iron: 1mg