The Perfect Ice Cream Base Recipe

SWEETS The Perfect Ice-Cream Base-8.jpg

MAKES 1.5 LITRES

This recipe is a great base for many flavours. I have included the three most popular in our house: jam; marmalade and toast; and chocolate and hazelnut. Once you have mastered the basics, you’ll have your very own ice-cream shop at your fingertips. You will need to start this recipe the day before. 

Ingredients:

  • 16 egg yolks (save the egg whites to make meringues)
  • 600 ml pouring cream
  • 600 ml full-cream milk
  • 100 g caster sugar
  • 120 g glucose syrup

Method:

  1. Whisk the egg yolks in a large mixing bowl until light and fluffy.
  2. Place the cream, milk, sugar and glucose in a saucepan and bring to the boil. Whisking constantly, very slowly pour the hot cream and milk mixture over the egg yolks in a thin, steady stream. Whisk until completely combined, then pour the mixture back into the saucepan and slowly warm over low heat until the mixture reaches 84°C on a kitchen thermometer.
  3. Meanwhile, fill a large bowl with ice and place another large bowl on top to chill. Pour the custard into the chilled bowl and stir continuously until cold. Cover and set aside in the fridge overnight.
  4. The next day, pour the custard into an ice-cream machine, along with your chosen flavour (see below for ideas or add your own). Churn according to the manufacturer’s instructions, then transfer to an airtight container and place in the freezer overnight to completely set.
  5. The ice cream will keep in the freezer for 2–3 weeks.

 

TRY THESE ICE-CREAM FLAVOURS

RASPBERRY OR STRAWBERRY JAM
Swirl 330 g raspberry or strawberry jam through the ice-cream base.

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MARMALADE AND TOAST
Add 330 g marmalade to the ice-cream base and stir to completely combine. Blitz two slices of warm toast in the bowl of a food processor and stir through.


CHOCOLATE AND HAZELNUT
Swirl 330 g of chocolate hazelnut spread through the ice-cream base.

 

Commonsense Cook CVR.jpg

The Commonsense Cook
by Colin Fassnidge,
Published by Plum, RRP $39.99,
Photography by Alan Benson

 

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