This is a great neutral base and lends itself to all sorts of variations (see below for a few). Learn this recipe, and rule the world!
Notice that this base contains eggs, so it is a custard-based ice cream recipe. For a lighter, less rich ice cream, try a Philadelphia-style base. Don’t forget to add salt, even though the recipe doesn’t specifically call for it.
- 2 cups whole milk
- 2 cups heavy cream
- 1 pound , 1 oz. sugar
- 1 oz . light corn syrup
- 15 egg yolks
- salt, , to taste
- 1 1/2 quarts heavy cream
- 2 tablespoons vanilla
- heavy pinch of salt, , to taste
- Combine milk, first quantity of cream, sugar, salt and corn syrup in a large, heavy saucepan.
- Bring just to a boil, and then temper into the egg yolks.
- Pour everything back into the pan and continue to cook until the custard has thickened and coats the back of a spoon. Don't let it boil.
- When ready, strain through a fine-meshed strainer into the 2nd quantity of cream. Dividing the cream helps to start cooling the base quickly and reduces the possibility of curdling due to carryover cooking.
- Add vanilla.
- Chill and spin according to manufacturer's instructions.
Remember, steep anything in it--ground coffee, mint or other herbs, spices, toasted nuts or coconut, etc.
Mix in some melted chocolate to the still-warm base--add to taste.
Before churning, try blending in some Nutella, peanut butter or fruit puree.
After you've churned the ice cream, swirl in some dulce de leche while it is still soft.
After churning, mix in chunks of fruit, chocolate chips, crushed candy bars, nut brittle, etc.
Caramelize the sugar first--take it to a vary dark amber color, then add in the first amount of cream and the milk and salt. Temper this into the eggs and proceed with the recipe. Increase the amount of salt to make the flavor pop.
Blend dark chocolate into the caramel base for the best chocolate-caramel ice cream you've ever tasted.