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Classic Ice Cream Base

The OG of homemade ice cream. This base doesn't use any thickeners, just good old fashioned eggs, sugar and cream. If you like custard, this is a great place to start. Simply add the flavors you want and voilà, you've got yourself one knockout homemade custard.





About 9 hours total (1 hour active)


400gheavy cream400gwhole milk120gcane sugar6egg yolks2gsalt


120gcane sugar6egg yolks2gsalt

In a small bowl, combine cane sugar, egg yolks, and salt. Whisk to combine thorougly. Set aside.

400gheavy cream400gwhole milk

Add cream and milk to a saucepan. Place over medium-low heat and bring up to 170°F / 77°C.


When the milk/cream mixture is up to temp, ladle small amounts into the sugar and egg mixture then whisk rapidly to temper the eggs. Once the egg mixture is hot, pour it all into the saucepan and continue heating over medium-low until it becomes thick enough to coat the back of a spoon.


Once thickened, pour off into a sealable, heat-resistant container and place in a refrigerator to age the mix and cool down to 40°F/10°C - approximately 4 hours.


When the mix is down to temp, transfer to a pre-chilled ice cream maker and run the ice cream maker until the ice cream is fully thickened.


Transfer ice cream into a sealable container and freeze for at least 4 hours (ideally overnight). Allow ice cream to thaw at room temperature for about 10 minutes before scooping.