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!

A bowl filled with scoops of chocolate custard 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.

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Custard ice cream in an antique tea cup.



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”.

A bowl filled with scoops of chocolate custard ice cream.

How to Make Ice Cream (with Eggs)

Nesting Lane Indulge
How to Make Ice Cream (with Eggs) Recipe for your Ice Cream Maker.
5 from 24 votes
Prep Time 5 minutes
Cook Time 10 minutes
Cooling & Freezing Time 10 hours 30 minutes
Total Time 10 hours 45 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 1 cup heavy cream
  • 3 cups half-and-half cream
  • 8 eggs yolks
  • 1 cup sugar
  • tsp salt

Instructions
 

  • 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.

Additions:

  • 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.

Nutrition

Calories: 370kcalCarbohydrates: 30.3gProtein: 5.9gFat: 25.8gSaturated Fat: 14.9gCholesterol: 279.2mgSodium: 92.8mgPotassium: 158.9mgSugar: 25.2gCalcium: 136.3mgIron: 0.5mg
Tried this recipe? Let us know what you think!Mention @nestinglaneindulge or tag #nestinglaneindulge!

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