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Ice Cream base

Adapted from recipe by Saveur

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A good base for any other flavouring

Ingredients

  • 1 cup heavy Cream

  • 1 cup Milk

  • 4 Egg Yolks

  • ½ cup Sugar

  • ¼ tsp Salt

  • 1 tsp Vanilla Essence or 1 Vanilla Bean, split lengthwise and seeds scraped

Method

  1. Place the egg yolks in a large bowl

  2. In a medium saucepan, combine the cream with the milk, sugar, and vanilla.

  3. Place over medium heat and cook, stirring, until beginning to steam, about 5 minutes

  4. While whisking, gently pour ½ cup of the hot cream into the yolks until smooth, and then stir the egg yolks back into pot of hot cream

  5. Return the pan to medium heat and cook, stirring with a wooden spoon, until the mixture coats the back of spoon; 4 to 5 minutes

  6. Pour the custard through a fine sieve into a bowl and let it cool completely; then refrigerate until chilled, at least 2 hours

  7. Pour the chilled custard into an ice cream maker and process according to the manufacturer's instructions

  8. Scrape the ice cream into an airtight container, and freeze until set; at least 4 hours


Flavour variations:


  • Chocolate: Whisk in ½ cup melted chocolate before straining

  • Mint: Purée cooled ice cream base with ½ cup firmly packed fresh mint leaves, then strain

  • Cookies and cream: Add in ⅓ cup crushed chocolate sandwich cookie pieces in the final stage of freezing

  • Rum-Raisin: Add 1 tablespoon rum and ⅓ cup raisins in final stage of freezing

  • Coffee: Whisk in ¼ cup ground coffee before straining

  • Pistachio: Grind ¾ cup toasted pistachios in a food processor until pasty. Add to the pot along with the cream, milk and sugar

Notes

© 2025. Feel free to use any of these... if you invite us to the tasting!

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