Ice Cream Starter

    16 hours 15 minutes

    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!

    80 people made this

    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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    Reviews in English (93)


    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.  -  21 Jul 2011  (Review from Allrecipes USA and Canada)


    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!  -  25 Jul 2010  (Review from Allrecipes USA and Canada)


    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!  -  16 Jul 2010  (Review from Allrecipes USA and Canada)