Easy Ice Cream Base Recipe

baseWhen making ice cream, it is imperative that you start out with a great ice cream base since the base is made up of basic ice cream ingredients for a wide variety of ice cream recipes. You can simply add your desired flavorings to the base. When you’ve familiarized yourself with a basic ice cream, you just experiment with different flavors and textures to make the ice cream recipe your own.

For a basic sweet ice cream, you will need 2 large eggs, 2 cups of heavy whipping cream, ¾ cup of sugar, and a cup of whole milk. This ice cream recipe will yield around one quart of ice cream.

Ice cream making instructions:

  1. To start with the base, mix the whole milk and whipping cream together in a pan over mid-low heat.
  2. Beat the two eggs in a bowl while waiting for the milk mixture to heat up.
  3. Add sugar very gradually while beating the eggs with an electric mixer and mix for a minute or two once you’ve added all the sugar.
  4. Once the milk mixture has been heated to around 140 degrees F, slowly whisk around a third of the mixture with the egg mixture. This tempering process will prevent the eggs from turning into scrambled eggs because of heat. Pour the rest of milk mixture after 30 seconds or so and mix well.
  5. Continue on heating the base to make certain that no bacteria will thrive in the mixture. This heating process will also lend a cooked flavor to the mixture. It should be heated over mid-low heat and constantly stirred until it is heated up to 175 degrees Fahrenheit. Hold for 25 seconds at the least as per the requirement of the Food and Drug Administration.
  6. Next, strain the base and cool for a while prior to putting in extracts that can potentially evaporate. You can make the cooling process faster by putting the mixture in a metal bowl inside a bigger metal bowl with ice, salt, and a bit of water. You can now add a teaspoon of simple flavor extracts like cinnamon or vanilla.
  7. Chill the base by utilizing the bowl, salt, and ice process or chilling it inside the refrigerator until it reaches below 40 degrees Fahrenheit. Chilling is crucial since the mixture will freeze quicker when chilled before putting it in the ice cream maker. More importantly, the quicker your base freezes, the tinier the ice crystals, resulting in a smoother, more ideal texture.
  8. The next step is using an ice cream machine. For this, (it doesn’t matter if you have a manual type ice cream maker or electric type) you should explicitly follow the instructions that come with your unit since no machine is ever really alike. Normally however, 30 minutes is sufficient for electric models. If you churned the ice cream more than you should have, you’ll end up with a stiff consistency.

These last steps should be done in a quick and efficient manner, lest you end up with “icy” ice cream. Remove the finished product from the ice cream maker, put them in suitable containers (you can reuse containers from store-brought ice creams), and place them in your freezer. Hopefully, you’ll end up with ice cream similar to store-brought ice cream after two to three hours. Consider putting the ice cream in pre-chilled and smaller containers for faster freezing time.