How to Make Ice Cream (with Eggs)
How to Make Ice Cream Base (with Eggs) Recipe. Do you ever crave the silky, smooth texture of homemade ice cream?
The kind that effortlessly melts in your mouth, creating a sensation of sweet, creamy delight? Well, you’re not alone, and the great news is that with a few simple ingredients, you can craft this scrumptious dessert right in your own kitchen.
This recipe takes basic ingredients – heavy cream, half-and-half cream, egg yolks, sugar, and a dash of salt – and transforms them into a masterpiece of taste and texture. You’ll marvel at how simple and straightforward it is to create a delicacy that typically commands high prices at gourmet ice cream parlors.
The secret to this dish’s success lies in the technique. It’s all about balance and knowing when to add the right ingredients at the right time.
And while this recipe is fantastic on its own, you’re free to get creative. Fancy a chocolate or vanilla flavor? Or perhaps you prefer a burst of fruity deliciousness?
With a few tweaks and additions, you can easily customize this ice cream to your heart’s content.
As you serve this up, whether as a stand-alone treat or an accompaniment to your favorite dessert, be prepared for requests for seconds (and possibly thirds!).
And don’t be surprised if you become the go-to person in your circle for gourmet ice cream!
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Don’t have an Ice Cream Maker? This is the one we use, and recommend.
These Ice Cream Containers aren’t necessary, you can just use a freezer safe container, but I love these containers:
If you need to change the amount of servings the recipe will make, click on the number of servings in the section under the “Print Recipe” bar, and move the slider up or down to change the number of servings you want. Or to double or triple the recipe, click on the 2x or 3x next to “Ingredients”.
How to Make Ice Cream (with Eggs)
- In a heavy saucepan, combine the heavy cream and half-and-half cream. Put the pan on the stove over medium-low heat and stir it often. Heat it until it's just about to start simmering, but don't let it boil. Then, turn the heat down to low.
- Take a large bowl and put the egg yolks, sugar, and salt in it. Mix them together really well using a whisk.
- Slowly pour about 1/2 cup of the hot cream mixture into the bowl with the egg yolk mixture. While you're pouring, keep whisking everything together. Do this three more times, adding 1/2 cup of hot cream each time, and make sure to whisk it all really well.
- Pour the egg yolk mixture back into the saucepan with the rest of the hot cream. Keep whisking it constantly while it's over medium-low heat. Keep doing this until the mixture thickens up, and you'll know it's ready when it can coat the back of a spoon. It usually takes about 5 to 8 minutes, but don't let it boil.
- Pour the ice cream mixture into a bowl and let it cool down for about 20 minutes. After that, place the bowl in the refrigerator and let it chill overnight.
- The next day, take the chilled ice cream base and pour it into an ice cream maker. Follow the instructions that came with the ice cream maker to freeze the mixture.
- Once the ice cream is done churning in the ice cream maker, take it out and put it into a container with a lid. Then, place the container in the freezer for at least 2 hours or even overnight before you serve it.
- You can add some extra flavors to the ice cream if you like! For example, you could mix in 1/2 cup of cocoa powder with the egg yolk mixture in Step 2. Or, try adding 1 tablespoon of vanilla extract. If you prefer fruity flavors, you can blend 1 cup of pureed fruit, like strawberries, bananas, peaches, etc., and add it to the egg yolk mixture in Step 2.
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