- Dish type
- Frozen desserts
- Ice cream
This is a custard ice cream base, which is highly versatile. Feel free to add any flavourings that your heart desires.
92 people made this
- 250ml double cream
- 750ml single cream
- 8 egg yolks
- 200g caster sugar
- 1/8 teaspoon salt
MethodPrep:9hr ›Cook:10min ›Extra time:2hr freezing › Ready in:11hr10min
- Pour the double cream and single cream into a heavy saucepan, place over medium-low heat and heat until barely simmering, stirring frequently. Turn the heat down to low.
- Whisk together the egg yolks, sugar and salt in a large bowl until thoroughly combined.
- Slowly pour about 125ml hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 125ml hot cream to the egg yolk mixture. 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.
- Pour 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.
1/2 cup cocoa powder (add to egg yolks, sugar, and salt in Step 2); or 1 tablespoon vanilla extract; or 1 cup pureed fruit (such as strawberries, bananas, peaches, etc.)
Chocolate: Add 50g unsweetened cocoa powder to the egg yolks, sugar and salt in step 2.
Vanilla: Add 1 tablespoon vanilla extract.
Fruit: Add 250g pureed fruit, such as strawberries or bananas.
Reviews & ratingsAverage global rating:(115)
Reviews in English (92)
I made this with pureed raspberries as directed in the footnote. fabulous! it's hard to find raspberry ice cream, and this was a perfect base-01 Jul 2011
My daughter and I are big fans of lemon ice cream so I added the juice and lemon rind from 2 lemons to this. Perfect!-30 Jun 2011
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
Whisk together the milk and granulated sugar.
Gently stir in the heavy cream and vanilla.
Freeze according to the directions of your ice-cream maker.
- Don’t whip the mixture too much once you've added the heavy cream. You don’t want to beat too much air into the mixture before it goes into the ice-cream maker, or it will change the texture of the finished product. The ice-cream maker will beat in plenty of air, so you shouldn't add to that.
- Once you perfect your ice-cream technique, make multiple batches so you never run out. When properly stored, ice cream keeps well for two months.
- While vanilla ice cream is great, it's even better when made with a real vanilla bean. If you have one available, it’s easy to substitute it for the vanilla extract in this recipe: Using a paring knife, split a vanilla bean in half lengthwise. Scrape out the seeds and add them and the pod to the cream, milk, and sugar. Refrigerate the mixture for at least 30 minutes (overnight is better). Remove the pod and freeze your ice cream as normal.
- You can turn this vanilla ice cream into any flavor you can imagine. Add cocoa powder to make chocolate ice cream or add your favorite ice-cream treats.
- Crumble sandwich cookies into the finished product, toss in chocolate chips, or swirl the ice cream with a ribbon of caramel. The mix-in possibilities are endless, so get creative.
How to Make Ice Cream Without a Machine
You can still make ice cream from scratch without a dedicated ice-cream maker, and this is a perfect recipe for that. It will take more time and effort, but it will still taste great. Follow our step-by-step instructions that show you how to freeze your ice cream without buying another small appliance.
What's the Secret to Creamier Homemade Ice Cream?
Many ice-cream recipes use egg yolks for flavor and color, and the egg custard helps prevent ice crystallization, which makes it creamier. In egg-free ice-cream recipes, you can get that same creaminess by choosing whole milk. While any kind of milk will work, the extra butterfat in whole milk helps retain the texture of your ice cream while it's stored in the freezer. For example, after two days in the freezer, an ice cream made with 1 percent milk can become a little too icy. While it still tastes great, the texture might be a bit of a disappointment.
Why Does Homemade Ice Cream Freeze So Hard?
Many people notice that homemade ice cream freezes harder than store-bought ice cream. That's often caused by ice crystals that are too large. These can form if your mixture is not cold enough or if it's not churned fast enough in the machine. Try chilling the mix for 30 minutes to an hour (or more) and see if that helps. Since the machines vary so much it may take some experimentation to find the right approach for your system as well. Adding too much sugar or reducing the fat with different versions of cream or milk can also harden the ice cream. Finally, ice cream stored in a deep freezer will be more solid than if it's in a refrigerator's freezer. If you're storing lots of ice cream, transfer a pint to the fridge unit about a day before eating. Setting hard ice cream out on the counter for five to 15 minutes makes it easier to scoop, too.
3-Ingredient Ice Cream (with Endless Variations)
If &ldquo3-ingredient ice cream&rdquo sounds too good to be true, we promise it&rsquos not. You don&rsquot even need an ice-cream maker to whip this one up (heh heh). And once you have the basic recipe down, you can riff in about one million ways&hellipbut who&rsquos counting?
At its core, this no-churn wonder requires just heavy cream and sweetened condensed milk. Vanilla extract is added for a classic flavoring, but like we said, the world is your oyster and you could swap that for ¼ teaspoon almond or mint extract instead. (Just a couple ideas.)
We took the rainbow sprinkle route, but crushed candy bars or chocolate chips would also be welcome here&mdashin fact, associate food editor Taryn Pire is partial to cookies and cream. A swirl of caramel or fruit jam? You bet. Cookie dough? OK, twist our arm.
2½ cups (567g) cold heavy cream
One 14-ounce can (397g) sweetened condensed milk
1 teaspoon pure vanilla extract
Sprinkles, crushed cookies, chocolate chips or other mix-ins (optional)
1. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to medium peaks. With the machine still running, add the sweetened condensed milk in a slow, steady stream and whip until it&rsquos incorporated. Add the vanilla extract and whip to combine.
2. Use a silicone spatula to gently fold any mix-ins into the mixture, taking care not to deflate it. (To fold, insert the spatula into the middle of the bowl and gently scrape toward you from the bottom up, in the shape of the letter &ldquoJ&rdquo. Rotate the bowl about 90 degrees clockwise and repeat the folding motion until the mix-ins are evenly incorporated.)
3. Pour the mixture into a 9-inch-by-5-inch loaf pan. Cover it with plastic wrap and freeze until the ice cream is scoopable, at least 3 hours and up to overnight. For best results, take the ice cream out of the freezer a few minutes before you want to scoop it.
Ice Cream Maker Tips
Using your ice cream maker properly will help you make delicious homemade ice cream that rivals and surpasses store-bought ice cream!
Here are some helpful tips to get you started.
First, let me state the most important rule…
Always, always, always follow the manufacturer’s instructions!
Obvious, I know, but I had to mention it! This will lengthen the life of your machine, ensure that you clean it properly, and ultimately help you produce better ice cream.
Now that we’ve got that covered – let’s move on to some more tips on how to make ice cream in an ice cream maker – hopefully ones that are a little less basic!
Prepare Your Ice Cream Base
Getting your ice cream ready for the ice cream maker ready for the ice cream maker is more than just following the recipe.
Make sure that the ice cream base is already cold before putting it into the ice cream machine.
Why? Ice cream is smoother and tastes better when it freezes faster.
Consider mixing your ice cream base the night before and let the base sit in the fridge overnight.
Why? Letting the flavors blend together can enhance the flavor of the ice cream.
Can I Make Ice Cream From a Mix?
If you’d like, you can use pre-made ice cream mixes.
Why? Ice cream mixes speed up the ice cream making process. These do make good ice cream – yet it’s hard for mixes to beat the taste of ice cream made with fresh ingredients!
How Full Can I Fill My Ice Cream Maker?
When adding ice cream to your maker, only fill the ice cream maker bowl about 2/3 full.
Why? Air is added to the ice cream as it churns, so there needs to be room for the ice cream to expand!
How Long Do I Churn My Ice Cream For?
This will depend on the ice cream maker – so please check your instructions – but if those aren’t available – the general rule would be about 25-30 min. Keep an eye on it though!
You’ll want to keep churning until the ice cream becomes more thick. You don’t want to stop if it is still soupy looking.
Why? A thicker ice cream will indicate that air pockets (making the ice cream smoother and less like ice) have been successfully frozen into the ice cream. If you stop the ice cream maker too soon – you will have a harder ice cream.
How Do I Add Mix-Ins to My Ice Cream?
Mix-ins are the “chunks” in the ice cream. Think chocolate chips, crushed candy, and nuts.
Consider pre-freezing mix-ins before adding them to your ice cream.
Why? This will prevent them from warming up the ice cream – remember a faster, more consistent freeze produces better ice cream!
Generally, add mix-ins during the last 5 minutes of churning.
Why? If you add them too soon they will tend to sink to the bottom.
Make sure that mix-ins are chopped well and chunks are not to big.
Why? Large chunks can damage your machine. A good rule of thumb is that mix-ins should not be bigger in size than a chocolate chip. Soft mix-ins, like thinly sliced fruit can be larger.
How Do I Get the Ice Cream Out of the Ice Cream Maker?
If your ice cream machine’s bowl is made out of metal, do not scoop out the ice cream with a metal utensil.
Why? This will scratch the container. I like to use a plastic spoon, but a plastic or wood utensil will work fine.
How Do I Store My Ice Cream
Transfer completed ice cream from your ice cream machine to a pre-chilled container.
Why? This prevents the ice cream from melting during the transfer.
Place ice cream in a metal bowl or a bowl covered with foil.
Why? This freezes ice cream faster and keeps ice cream frozen better. Don’t forget a fast, consistent freeze produces the best ice cream.
Don’t let your ice cream melt and then refreeze it.
Why? Not only is this a potential health hazard, it also makes the ice cream hard and full of ice crystals!
Always store ice cream covered and never store ice cream next to uncovered food.
Why? It can absorb the flavor of other foods!
Store ice cream between -5 to 0 degrees F.
Why? This is a happy balance between proper storage and easy scooping.
I hope these tips help you make the best ice cream maker recipes your ice cream maker can possibly churn out!
About our Homemade Ice Cream
Our normal ice cream recipes make around 1-1.5 quarts of ice cream on average. Depending on the model of your machine, you can increase your ice cream production to 2 quarts if you’d like by increasing the ingredients in the recipe slightly.
The two main types of recipes are the Philadelphia and Custard. The difference between them is the use of eggs and amount of fat. Philadelphia recipes are those that do not call for eggs while Custard recipes do.
We’ve also made our Philadelphia recipes to contain lower amounts of sugar and milk, thereby reducing the fat and sugar content.
About the Kitchenaid Ice Cream Maker
The Kitchenaid Ice Cream Maker is just one of the attachments for the Kitchenaid Stand Mixer.
This handy attachment set comes a two quart, double-walled freezer bowl, a specially designed dasher, a Kitchenaid ice cream recipe book, and a 1 year warranty.
The bowl adapter ring, dasher, and drive assembly are all easy to clean and dishwasher safe. Just add this ice cream set to your collection of Kitchenaid Stand Mixer attachments and it will allow you to enjoy easy, fun ice cream making.
The specific placement of the dasher allows you to pour ingredients into your mixer with ease and watch as the already frozen bowl freezes the ingredients into ice cream as they are mixed together.
The double walled frozen bowl allows the ice cream to chill while the dasher skims the inside of the bowl to keep the ice cream from freezing too quickly. In just about 30 minutes, you will have a smooth, frozen, tasty treat.
Thrill your family and guests with a dessert of fresh homemade ice cream using these Kitchenaid Ice Cream Maker recipes.
Basic German Vanilla Ice Cream Recipe
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Homemade Ice Cream Recipe For Ice Cream Maker – Best, Easy And Simple
Vanilla Ice Cream
Vanilla is the king of ice cream flavours. This version without eggs has a brighter, more pronounced vanilla flavour. Hence, everyone likes it so much. People can like it to eat at any time. Because it is really delicious and sweetest.
- 3/4 cup white sugar
- 1 cup heavy whipping cream
- 2 1/4 cups milk
- 2 teaspoons vanilla extract
- Now fill cylinder of ice cream maker no more than two-thirds full.
- Refrigerate any remaining mixture until ready to freeze. Serve immediately or store in covered containers in the freezer.
- So, all is done and ice cream is ready to eat.
Chocolate Ice Cream Recipes:
Chocolate ice cream has a million lovers in the world. Because its taste is so yummiest. It is cool and creamy with roasted flavors only cocoa can impart.
Hence, everyone wants to eat it in ice cream. So, here we tell you the recipe to make it easy in your own hand. Also, it is sweet and malty, with the bitter tones to balance that sweetness.
- 3/4 cup sugar
- 1 cup milk
- 1/4 teaspoon salt
- 2 tbsp cocoa powder
- 3 egg yolk
- 2 ounces semisweet chocolate
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- Firstly, you can combine the sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring. Then bring to a simmer.
- Place the egg yolks into a small bowl. Now stir in about 1/2 cup of the hot liquid. Now return to the saucepan. Heat until thick, but do not boil. Remove from the heat, and stir in the chocolate until chocolate. When the chocolate is melting then pour into a bowl. So, refrigerate for about two hours until cold, stirring.
- In the cool chocolate, mixer stirs the cream and vanilla. Then pour into an ice cream maker, and freeze it well.
Basic Refrigerator Ice Cream
Turn freezer to coldest setting before beginning this recipe. From this one basic recipe, you can make 14 different flavors of ice cream.
Notes For extra smoothness, beat once more before freezing until firm.
Occasion Casual Dinner Party, Family Get-together
Taste and Texture creamy, rich, sweet
- 1 cup sugar
- 2 teaspoons cornstarch
- 1 quart milk
- 3 eggs , separated
- 2 teaspoons vanilla
- 1 cup heavy cream , whipped
Mix sugar and cornstarch in top of a double boiler and gradually stir in milk. Add egg yolks and beat until frothy. Set over simmering water and heat 15 minutes, stirring now and then at first, constantly toward the end. Cool and stir in vanilla. Beat egg whites to soft peaks and fold in.
Pour into 2 refrigerator trays and freeze until mushy. Spoon into a large bowl, beat hard until fluffy, then beat in cream. Spoon into 3 trays and freeze until firm.
Berry Ice Cream: Prepare as directed but reduce vanilla to 1 teaspoon and add 2 cups any crushed, sweetened-to-taste berries (fresh, frozen, or canned) along with beaten egg whites.
Per serving (with frozen raspberries): 245 C, 110 mg CH, 65 mg S*
Banana Ice Cream: Prepare as directed but reduce vanilla to 1 teaspoon and add 2 cups pureed ripe bananas (about 6 medium-size bananas) along with egg whites.
Per serving: 255 C, 105 mg CH, 65 mg S*
Pineapple Ice Cream: Prepare as directed but reduce vanilla to 1 teaspoon and add 3 (8-ounce) cans crushed pineapple (un-drained) along with egg whites.
Per serving: 240 C, 105 mg CH, 65 mg S*
Peach or Apricot Ice Cream: Prepare as directed but reduce vanilla to ½ teaspoon and add ½ teaspoon almond extract mix in 2 cups peach or apricot puree along with beaten egg whites.
Per serving (with peach puree): 225 C, 105 mg CH, 70 mg S*
Orange Ice Cream: Prepare custard mixture as directed, using ¾ cup sugar and 3 cups milk. Add 1 (6-ounce) can thawed frozen orange juice concentrate and 1 cup freshly squeezed orange juice omit vanilla. Proceed as directed.
Per serving: 215 C, 105 mg CH, 55 mg S*
Chocolate Ice Cream: Add 2 (1-ounce) squares coarsely grated unsweetened chocolate to hot custard mixture and stir until melted. Reduce vanilla to 1 teaspoon and proceed as directed.
Per serving: 230 C, 105 mg CH, 65 mg S*
Coffee Ice Cream: Sprinkle 1/3 cup instant coffee powder over hot custard mixture and stir until blended. Reduce vanilla to ½ teaspoon and proceed as directed.
Per serving: 205 C, 105 mg CH, 65 mg S*
Burnt Almond Ice Cream: Prepare custard mixture as directed, using ½ cup sugar caramelize ½ cup sugar and mix in along with vanilla called for. Proceed as directed, mixing 1 cup coarsely chopped toasted, blanched almonds into beaten frozen mixture along with whipped cream.
Per serving: 270 C, 105 mg CH, 65 mg S*
Butter Pecan Ice Cream: Prepare as directed, mixing 1 cup coarsely chopped, butter-browned pecans into beaten frozen mixture along with whipped cream.
Per serving: 275 C, 105 mg cu. 65 mg S*
Pistachio Ice Cream: Prepare as directed but reduce vanilla to 1 teaspoon and add ½ teaspoon almond extract. Tint mixture pale green before freezing. Mix ¾ cup coarsely chopped pistachio nuts into beaten frozen mixture along with whipped cream.
Per serving: 260 C, 105 mg CH, 65 mg S*
Peppermint Ice Cream: Prepare as directed but omit vanilla and add ¼ teaspoon peppermint extract also mix 1½ cups finely crushed peppermint candy into beaten frozen mixture along with whipped cream.
Per serving: 260 C, 105 mg en, 70 mg S*
Rum-Raisin Ice Cream: Soak 2/3 cup minced seedless raisins in 1/3 cup dark rum while preparing recipe fold into beaten frozen mixture along with whipped cream.
Per serving: 245 C, 105 mg CH, 65 mg S*
Eggnog Ice Cream: Prepare basic recipe as directed and mix ¼ cup rum or brandy into beaten frozen mixture along with whipped cream.
When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners.
Mary Margaret lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing.
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