Basic ice cream

    11 hours 10 min

    This is a custard ice cream base, which is highly versatile. It takes a little while to make, but the results are really worth it. Feel free to add any flavourings that your heart desires.

    101 people made this

    Serves: 8 

    • 250ml double cream
    • 750ml single cream
    • 8 egg yolks
    • 200g caster sugar
    • 1/8 teaspoon salt

    Prep:9hr  ›  Cook:10min  ›  Extra time:2hr freezing  ›  Ready in:11hr10min 

    1. 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.
    2. Whisk together the egg yolks, sugar and salt in a large bowl until thoroughly combined.
    3. 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.
    4. 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    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  (Review from Allrecipes US | Canada)