Ice Cream Base Recipe
Introduction
Welcome to the delightful world of homemade ice cream! There’s something truly special about creating your own creamy, rich desserts at home that can be enjoyed by family and friends. Understanding the perfect ice cream base is essential to crafting delightful flavors and achieving that luxurious texture that everyone loves. Whether you’re a purist who adores classic vanilla or an adventurous baker exploring exotic flavors, mastering the basic ice cream base is a must. Let’s dive into this journey of creamy indulgence.
Kitchen Equipment Required
- Heavy-bottomed saucepan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Thermometer
- Strainer
- Ice cream maker
- Plastic wrap and airtight container for storage
Cooking Time
Total estimated time: 5 hours (includes chilling and churning time)
Ice Cream Base Recipe (Dairy-Based)
Ingredients
- 500ml (2 cups) whole milk
- 500ml (2 cups) heavy cream
- 150g (3/4 cup) granulated sugar
- 6 large egg yolks
- 5ml (1 tsp) pure vanilla extract
- Pinch of salt
Instructions
Step 1: Warming the Dairy
In a heavy-bottomed saucepan, combine the whole milk and heavy cream. Place over medium heat and bring to a gentle simmer, stirring occasionally to ensure the milk does not scorch. Use a thermometer to confirm the mixture reaches approximately 70°C (160°F).
Step 2: Preparing the Egg Mixture
While the milk and cream are warming, whisk together the egg yolks, granulated sugar, and a pinch of salt in a mixing bowl. Whisk until the mixture is pale and thick, usually about 2-3 minutes.
Step 3: Tempering the Eggs
Gradually pour a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling. Slowly add the rest of the milk mixture while continuing to whisk.
Step 4: Cooking the Base
Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula. Cook until the mixture thickens enough to coat the back of the spoon and reaches around 77°C (170°F), typically about 8-10 minutes.
Step 5: Straining and Cooling
Immediately strain the base through a fine-mesh strainer into a clean mixing bowl, removing any cooked egg bits. Stir in the vanilla extract. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours, or until it is very cold.
Step 6: Churning
Once the base is completely chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, or until it achieves a soft-serve consistency.
Step 7: Freezing
Transfer the churned ice cream to an airtight container. Press a piece of plastic wrap against the surface of the ice cream, then seal with the container’s lid. Freeze the ice cream for at least 2 hours, or until firm.
Conclusion
Congratulations! You’ve just created a lush and velvety ice cream base that serves as a blank canvas for further flavor exploration. Whether you choose to fold in fruits, chocolate swirls, or nuts, this base promises a rich, creamy delight in every scoop. As you enhance your culinary journey with this foundation, enjoy the endless possibilities and joy that homemade ice cream brings. Dive into this sweet adventure, and relish every creamy bite!
