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Ice Cream Base (French/Eggs)


Ingredients
  • 6 large eggs
  • 3/4 cup of sugar
  • 2 cups of heavy cream
  • 1 cup of whole milk
  • Vanilla extract to taste
    • (1tbsp for strong vanilla)
    • (omit vanilla for a sweet cream base)
  • Salt to taste
Instructions
  • Separate egg yolks
  • Whisk egg yolks and sugar together until completely combined
  • Whisk in your dairy until combined
  • Cook your base on medium heat until it forms a custard (custard test or 180f-185f)
  • (Add flavorings, ex. vanilla, if using)
  • Strain into a container and let rest in fridge until cold, preferably overnight
  • Churn ice cream and harden it in the freezer

Additional Notes on possible modification, etc:


    - Making this base with fewer eggs (or using alternate thickeners to substitute for eggs) results in base with a heavy, "oily" mouthfeel - probably due to the high amounts of dairy fat. Reducing both egg count and milkfat content might make for a lighter, softer french base, if the quantities were right.

 

    - This Philidelphia Ice Cream Base is basically the same as this one, except it omits the eggs entirely. It might be a better starting point to work on lighter ice cream recipes (Butterbeer?)


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