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?)