How to Make Ice Cream (with Eggs)

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!

Tips and Tricks

Perfecting the Cream Mixture

Make sure the cream mixture doesn’t boil. Keeping it at a gentle simmer will prevent the cream from curdling and ensure a smooth texture for your ice cream.

Tempering the Eggs

When adding the hot cream to the egg yolk mixture, do it slowly and whisk continuously. This tempering process prevents the eggs from scrambling and ensures a creamy consistency.

Checking for Doneness

To check if the mixture is thickened enough, use the back-of-the-spoon test. Dip a spoon into the mixture, then run your finger across the back. If the line holds, the mixture is ready.

Cooling the Mixture

Let the ice cream base cool for about 20 minutes at room temperature before refrigerating it. This helps to avoid condensation forming in the fridge, which can affect the texture.

Adding Flavors

For a smooth integration of flavors like cocoa or fruit puree, mix them into the egg yolk mixture thoroughly. This ensures even distribution and a consistent taste throughout the ice cream.

Chilling Time

Ensure the ice cream base chills overnight. This step is crucial for the flavors to develop and for the mixture to thicken properly, leading to a better final texture.

Freezing for Firmness

After churning, freeze the ice cream for at least 2 hours. This step allows it to firm up and develop the right consistency before serving.

Related Recipes

Easy Avocado 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”.

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