A custard-style ice cream base -- from my favorite chef -- that any number of flavors can be added to. We have used chocolate, banana, strawberry, cookie dough, and blueberries, and all were wonderful!

Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
10 hrs 30 mins
total:
10 hrs 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low.

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  • Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.

  • Slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.

  • Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions. Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.

Cook's Note:

Additions: 1/2 cup cocoa powder (add to egg yolks, sugar, and salt in Step 2); or 1 tablespoon vanilla extract; or 1 cup pureed fruit (such as strawberries, bananas, peaches, etc.)

Nutrition Facts

370 calories; protein 5.9g; carbohydrates 30.3g; fat 25.8g; cholesterol 279.2mg; sodium 92.8mg. Full Nutrition
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Reviews (107)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/22/2011
Easy and yummy. We made this last week and the base custard is outstanding! Instead of using regular half & half, I used non-fat half & half and added 2 cups of pureed peaches -- yummy peach ice cream! We're up for chocolate this week and I think I use 1 cup of non-fat milk, 2 cups of non-fat half & half as well as 1 cup of heavy cream. BTW, this recipe (8 servings) is 2 batches in the Cusinart ice cream machine. Read More
(98)

Most helpful critical review

Rating: 3 stars
02/17/2018
too eggy for my taste and I think it needs less sugar. Read More
134 Ratings
  • 5 star values: 117
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/22/2011
Easy and yummy. We made this last week and the base custard is outstanding! Instead of using regular half & half, I used non-fat half & half and added 2 cups of pureed peaches -- yummy peach ice cream! We're up for chocolate this week and I think I use 1 cup of non-fat milk, 2 cups of non-fat half & half as well as 1 cup of heavy cream. BTW, this recipe (8 servings) is 2 batches in the Cusinart ice cream machine. Read More
(98)
Rating: 5 stars
07/19/2010
This is a delicious classic ice cream. It's incredibly creamy - heavenly on a hot steamy summer day. I used a scant 1/2 cup of dark cocoa powder and it was the perfect chocolate ice cream. I plan on making this again very soon with strawberries and blackberries as both are going wild right now! Thanks for a great recipe! Read More
(65)
Rating: 4 stars
07/26/2010
Wish I could give this recipe 4.5 stars since you probably don't need the full cup of sugar if you're going to stir in a sweet addition. I only used 3/4 cup sugar and added a 10 oz jar of chopped maraschino cherries and its syrup and thought the recipe came out really rich and nicely sweetened. I also added 1/3 cup slivered almonds for a cherry nut ice cream. It was yummy and I'll definitely use this recipe again! Read More
(64)
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Rating: 5 stars
10/25/2010
I used this to make mint chip ice cream. I increased the servings to 12 because I had 12 egg yolks left from an angel food cake. I added 1 tsp. peppermint extract and 1 tsp. vanilla extract. I added one cup of chocolate chips but it could use more. Everyone loved it. I've just started making ice cream this summer. This is the best recipe I've found - very creamy smooth and versatile. Exactly what I wanted! Read More
(31)
Rating: 5 stars
05/30/2011
Perfect ice cream base easy to make and very creamy with the perfect touch of sweetness. I recommend that the base be chilled overnight so that it cools down completely before putting it in the ice cream maker. As a result it reaches the soft serve level in about 25 minutes! I highly recommend this recipe--perfect for novice and expert ice cream makers alike! Read More
(28)
Rating: 4 stars
08/04/2011
This had very good flavor. I didn't give it 5 stars because I changed it a bit - instead of 1 cup sugar, I used 1/2 cup sugar and a small box of vanill pudding. I also added a Tbsp of vanilla. It cooked up great - hardest part was not eating it as it cooled. Added some crushed oreos as it mixed in the ice cream maker. Really good! Read More
(23)
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Rating: 5 stars
12/31/2011
YUMMMM! Once you try this store bought will never be the same. I made this exactly as specified and added 1 TBSP pure vanilla extract as suggested to make vanilla. It was my very first time making ice cream and it was a huge success if I do say so myself. This amount fit perfectly in a 2Qt. Cuisinart ice cream maker and the final product all fits great in a 1.5 litre container. Thank you so much for posting this is frozen dessert perfection. Read More
(18)
Rating: 5 stars
01/07/2011
I haven't even frozen this yet but I have to give it 5 stars. I was drawn to this recipe because of its simple solution to the problem with adding the egg to the warm cream. Other recipes intimidated me because of so many reviewers stating that they got little chunks of egg that they had to strain out. I really had no desire to deal with that. I'm not entirely confident that the egg yolks are thoroughly cooked but I'm not one to be picky about that either. I did taste the warm mix before putting it in the fridge and it's fantastic! I flavored it with 1 teaspoon of vanilla and 2 tablespoons of instant coffee. It has a slightly strong coffee flavor I would recommend just a tablespoon and a half for anyone new to the world of coffee ice cream. I plan to add Heath bars for the final product. Read More
(16)
Rating: 5 stars
07/30/2011
Made exactly as written, turned out great. Did not have an ice cream maker, used the plastic bag method and then froze for a day to have firm custard. Also added fresh black raspberry puree to a portion to get a different flavor. Read More
(16)
Rating: 3 stars
02/17/2018
too eggy for my taste and I think it needs less sugar. Read More
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