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Ice Cream Base
We made this delicious kid-friendly frozen treat with just a few ingredients; cream, egg yolks, sugar and vanilla. Use this classic vanilla ice cream as a base to make some of your other favourite flavours.
Storage time: Up to 1 month in the freezer.
Yield: Makes 5 cups
June 18, 2021
Ice Cream Base
Ingredients
- 1 vanilla bean or 1 tbsp vanilla
- 4 cups light cream (10%)
- 8 egg yolks
- 3/4 cups granulated sugar
Directions
- Cut vanilla bean in half and scrape out seeds.
- Combine cream, vanilla seeds and bean pod in a medium pot. Bring to a simmer over medium heat. Remove from heat.
- In a medium bowl, whisk together egg yolks and sugar until thick and pale in colour.
- Gradually pour the hot cream, 1/2 cup at a time, into the yolks mixture, whisking constantly to make sure the yolks don’t cook.
- Return the mixture to the pot and cook over low heat, stirring occasionally until the mixture is thick enough to coat the back of a wooden spoon, about 10 minutes. Do not boil.
- Meanwhile, set a medium bowl on top of a bowl of ice and water. Using a fine mesh sieve, strain the cooked mixture into the medium bowl. This will immediately stop the mixture from cooking.
- Cool completely and pour into an ice cream maker, following manufacturer’s directions.
Nutritional analysis per 1/2 cup serving:
229 calories, 14.6 g fat, 4.9 g protein, 19.8 g carbohydrate, 0 g fibre, 46 mg sodium
Tip: This is a fantastic base for your favourite ice cream flavours and mix-ins. Add mix-ins according to your ice cream maker’s directions.