Ice cream base

Ice cream base

By
From
French Lessons
Makes
500 g
Prep
2 mins
Cooking time
10 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
150ml cream
225ml milk
5 egg yolks
60g sugar

Method

  1. Put the cream and milk in a heavy-based saucepan and bring to a gentle simmer. Remove from the heat.
  2. Whisk together the egg yolks and sugar until thick and creamy.
  3. Gradually pour in the hot milk, whisking continuously. Return the mixture to the saucepan. Cook over a low heat for around 8 minutes, stirring frequently until it thickens to coat the back of the spoon.
  4. Remove from the heat and strain through a fine sieve. You can infuse all manner of different flavours while the base is still warm. Alternatively, chill in a sink of iced water then refrigerate for up to 5 days until ready to churn.

Variations

  • Vanilla ice cream: Infuse the seeds from 2 vanilla pods in the warm base recipe for around 20 minutes.

    Thyme ice cream: Infuse ½ bunch thyme in the warm base recipe for 1–2 hours as it cools.

    Strawberry ripple ice cream: Make the base ice cream recipe. Towards the end of the churning time, add a few spoonfuls of homemade strawberry jam, or indeed any good homemade berry jam, to the ice cream and churn briefly to make it ‘ripple’.

    Seville orange marmalade ice cream: Make the base ice cream recipe. Towards the end of the churning time, add a few spoonfuls of homemade Seville orange marmalade to the ice cream and churn briefly to make it ‘ripple’.

    Chocolate brownie ice cream: Make the base ice cream recipe. Towards the end of the churning time, crumble in 100 g of chocolate brownie.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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