Ice Cream Base Recipe



  1. 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.

  2. Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.

  3. 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.

  4. 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
                                         % Daily Value *
Protein: 12 %
Carbohydrates: 10 %
Exchange Other Carbs: 
Dietary Fiber: 
Fat: 40 %
Saturated Fat: 75 %
Cholesterol: 93 %
Vitamin A Iu: 20 %
Niacin Equivalents: 10 %
Vitamin B6: 6 %
Vitamin C: 2 %
Folate: 7 %
Calcium: 14 %
Iron: 3 %
Magnesium: 4 %
Potassium: 5 %
Sodium: 4 %
Thiamin: 7 %
Calories From Fat: 
Percent Of Calories From Carbs: 
Percent Of Calories From Fat: 
Percent Of Calories From Protein: 
Percent Of Calories From Sat Fat: 

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