Rich ice cream base recipe

Rich Ice Cream Base recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the rich ice cream base recipe, a delightful treat that will leave you craving for more. This recipe is a tried and true classic, perfect for those who appreciate a creamy and indulgent dessert. With just a few simple ingredients, you can create a velvety smooth ice cream base that serves as a blank canvas for endless flavor possibilities. Whether you prefer traditional flavors or want to experiment with unique combinations, this versatile base will surely satisfy your sweet tooth.

Keywords: ice cream, dessert, creamy, indulgent, versatile.

Rich ice cream base recipe details

Rich ice cream base recipe, recipe Rating: 4.6
Number of votes:105 

Ingredients

175 ml	full-fat milk
150 ml	double cream
160 g	caster sugar
2 tsp	golden syrup
5 large	eggs, yolks only
1 pinch(es)	salt, or to taste
450 ml	double cream
2 tsp	vanilla extract

Instructions

Combine milk, smaller quantity of cream, sugar, salt and syrup in a heavy-based saucepan. Heat on a medium heat until close to boiling, whisking occasionally.

Remove from heat and pour onto egg yolks, whisking together. Pour the mixture back into the pan and heat gently while stirring until it thickens sufficiently to coat the back of a spoon. Do not allow to boil.

Sieve the mixture using a fine-mesh sieve into a clean bowl and add the remaining cream. Whisk well together and allow to cool before covering and chilling in refrigerator until quite cold.

Freeze in an ice cream maker using the manufacturers’ instructions. After this churning and freezing, the required filling may be added in the form of a fruit purée or check out other ice cream recipes for ideas. Churn briefly to mix in the filling and then use immediately or transfer to a covered container and freeze until required.

About this recipe:
In its original form, this recipe was intended for small-scale commercial use and included 15 eggs, rather more than would be expected for domestic use.

Although often scaled up for volume use, I have scaled it down to produce approximately 1 litre, not including any filling etc which will increase the overall volume.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a