# Ice Cream Base (French/Eggs)
[Source: https://sweets.seriouseats.com/2013/05/easiest-best-homemade-vanilla-ice-cream-how-to.html](https://sweets.seriouseats.com/2013/05/easiest-best-homemade-vanilla-ice-cream-how-to.html)
**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](https://recipes.tehfishey.net/books/desserts/page/ice-cream-base-philadelphia) 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?)