Vanilla Ice Cream Base Recipes


Here are two different ice cream recipes which can be used as base recipes for all of your ice cream making needs.  Both are vanilla but one recipe has eggs and the other does not.  I know most custard based recipes call for 4-8 egg yolks but after some testing I feel 2 makes a rich, creamy ice cream.  Egg based ice creams are richer and creamier with a traditional ice cream flavor and mouthfeel.  Non egg based ice creams are a little different, milkier and almost more of a frozen yogurt texture.  Both are better straight out of the ice cream maker but will also freeze to an easy to scoop consistency.  

Each makes about 3 cups of ice cream. 

Vanilla Ice Cream (custard based) 

2 cups whole milk

2 teaspoons vanilla extract

1/2 cup sugar

2 egg yolks

1 cup heavy cream

Whisk egg yolks with sugar until bright yellow in a non plastic bowl.    

Heat milk in a small pot until it steams but doesn't simmer or boil.   

Pour and small amount of hot milk into egg and sugar mixture.  Whisk.  Slowly add remaining milk and whisk.  

Pour this back into the small pot and return to the stove, cook over medium low heat stirring until mixture thickens and coat the back of a spoon, about 8 minutes.   

Pour mixture through a sieve.  Add vanilla and salt.  Slowly whisk in heavy cream.  Chill in fridge until cold.  Process in ice cream maker as per machines instructions, usually for about 20 minutes.


Vanilla Ice Cream (Egg free) 

1 cup heavy cream

1/2 cup sugar

pinch salt

2 teaspoons vanilla

2 cups whole milk

Heat cream, sugar and salt in a small pot, stirring, until sugar is dissolved. 

Add vanilla and milk.  Chill in fridge until cold.  Process in ice cream maker as per machine's instructions, usually about 20 minutes.