Ice Cream Starter

You can add any number of flavours to this custardy ice cream base. We've tried chocolate, banana, strawberry and blueberries, and all were wonderful!

Autumn Pumpkin


Serves: 8 

  • 1 cup (250ml) thickened cream
  • 3 cups (750ml) light cream
  • 8 egg yolks
  • 1 cup (220g) white sugar
  • 1/8 teaspoon salt


Preparation:5min  ›  Cook:10min  ›  Extra time:16hours chilling  ›  Ready in:16hours15min 

  1. Pour the creams into a heavy saucepan, place over medium-low heat and heat until barely simmering, stirring frequently. Turn the heat down to low.
  2. Whisk together the egg yolks, sugar and salt in a large bowl until thoroughly combined.
  3. 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.
  4. 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.
  5. 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.

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