Homemade natural ice cream
This is a basic natural ice cream recipe with egg yolks. The French would call it a Creme Anglaise, or “English Cream”. It’s really a foundation (or ice cream base) for an ice cream recipe. You can incorporate any flavour you like, so take a look at the many suggestions I’ve provided below and let your imagination run wild.
We make ice cream a lot because we run a macaroon class that needs at least 16 egg whites, so it’s pretty much my go-to recipe for using up those leftover yolks. We’ve even got a refrigerated ice cream machine to churn out the ice cream for us. As you do…😊 If you have a Thermomix appliance, you can make “Thermomix ice cream” with or without an ice cream machine (ie. an ice cream churner). Otherwise, use the conventional method (below), and the ice cream machine becomes mandatory.
Natural ice cream is great base for carrying flavours. A blank canvas, and YOU are the artist. Let’s play with flavours and make every scoop a masterpiece! 🎨
- Classic Vanilla! 🍨
For a timeless treat, add vanilla bean paste or extract. A dash of vanilla can elevate your base into a creamy, aromatic delight. How much you add is simply up to you. - Chocolate Heaven! 🍫
Incorporate Callebaut chocolate callets for a rich, indulgent experience. Melt them into the warm anglaise for a smooth texture. - Salted Caramel Crunch! 🍯
Mix in salted caramel and toasted nuts post-churning for a delightful crunch and a sweet-salty balance. - Berry Bliss! 🍓
Add fresh or crushed berries, or swirl in berry coulis for a fruity twist. - Oreo Overload! 🍪
Yes, I whip up my own Oreos (because, well why not? 😉). Homemade or store-bought Oreos can be crushed and mixed in for that classic cookies-and-cream ice cream flavour.
Homemade ice cream base Tips
- Thermomix Users: Use the 80°C thicken mode for a hassle-free base preparation unless there’s a thickening agent like cornflour in your recipe.
- No Churner?: Pour into a flat container, freeze, then process in your Thermomix or blender until smooth.
Serving Ideas
- Serve your homemade ice cream in waffle cones or with your favourite dessert.
You should really eat it within 3 weeks. 4 at the most but you’ll notice the flavour and texture start to change at 4 weeks or more.
Yes, I’ve created a recipe for egg-free ice cream, you can find it here.
If you have a mix without flour and you’re relying on eggs to thicken, you need to stay below 90°C or they’ll scramble. If the mix has any kind of flour, this will prevent the eggs from scrambling, but you’ll also have to cook the flour out so it thickens and doesn’t taste floury.
What about ingredient alternatives for ice cream?
I’ve developed an awesome “no egg” ice cream recipe. I make it in the Thermomix and churn it in my Ninja Creamy. I’ve added this recipe to my Cookidoo platform as a guided recipe. If you have our Aussie Cookidoo, jump in and grab it here. This recipe will fill four pots to freeze.
I’ve also created a free eBook because who doesn’t like ice cream? This ebook is filled with ideas for bases for anyone with food allergies.
Contents of the Ice-Ceam eBook
- Traditional Plain Ice Cream Base
- No Egg, Thickened Ice Cream Base
- Plant-Based Milk, Ice Cream Base
- Low Sugar, Thickened Ice Cream Base
- Nut-Free Vegan, Thickened Ice Cream Base
- Ice Cream Flavour combination ideas
Remember, there’s no limit! Dream it, mix it, and enjoy it. Your freezer, your rules. Let’s get scooping and be ice cream flavour maestros! 🍦
Bec’s simple Ice Cream base
5 stars tells us you love the recipe
becs-table.com.auEquipment
- 1 Thermomix (optional)
- 1 Ice cream churner (optional)
Ingredients
- 400 g milk
- 200 g cream
- 4 egg yolks
- 80 g sugar or honey or whatever sweetener you use. more or less depending on what else you might be adding
Add your flavourings: See Notes
Instructions
Thermomix Method with Churner
- Weigh the milk, cream, yolks and sugar to the TM bowl and mix for 4 seconds/speed 5 to break up the yolks and blend the mix.
- Place the simmering basket on the lid, then set the TM for 12 mins/90°c/speed 2. When the time is up, make sure you either turn the TM back to speed 2 while it cools or remove the mix from the bowl straight away. This will prevent the mixture from curdling at the base. Once cool, pour into your churner and follow the manufacturer's procedure. TM6 owners, it's even easier. Weigh your ingredients in and set it to 80°C thicken mode, and your Thermomix will sort out the rest. Remove it from the bowl as soon as it's done, and allow it to cool before adding to your churner.
Thermomix with no Churner
- Pour out into a flat suitable empty plastic container of some sort, and freeze. (you want to be able to cut this into small cubes for your Thermomix to make it easier for the TM) I use a large plastic cake container.
- Once frozen, remove from the tray, chop into small cubes and blitz in your Thermomix the amount you need.
Conventional Method with Churner
- Whisk the egg yolks and sugar in a bowl until creamy, and the sugar has dissolved.
- Place the milk and cream in a pan and gently heat through until just under boiling. Pour the cream mixture over the egg mixture, whisking to combine, then transfer to a clean pan.
- Return to a low heat and cook for 4 minutes, stirring all the time with a silicone spoon until slightly thickened. Remove from the heat and cool the base of the pan in cold water immediately. Once cool pour into the container you placed in the freezer and leave to set for 30 minutes.
- After 30 minutes, stir it well and return it to the freezer. Repeat this procedure a few times until the ice-cream is frozen.
Notes
- If you have an ice cream machine or churner, pour mix into churner and follow the manufacturer’s instructions.
- If you allow the cooked ice cream base to sit in the Thermomix or pot while it’s hot, the heat of the base may curdle your ice cream. You need to either remove it from the pot straight away or keep stirring it until it cools to below 60°c
- Vanilla: 2 tsp of paste in this amount is great.
- Chocolate: 1 Tablespoon cocoa powder or more if you like it super chocolaty, I like to add callets too,
- Berries: or stir in a hand full. I like to add vanilla as well.
- Praline, nuts, caramel, coconut, washed dehydrated fruits that have been soaked in liqueur, biscuit crumbs, chocolate chips, fold-through jam, OK, I’ll stop now. 🤣🤣🤣
Want to know more?
Perhaps an alternate recipe with very specific flavours and, of course, some waffle cones…
- Palm sugar, pandanus and turmeric ice cream
- Ice cream waffle cones
- I have also created an eBook containing some basic ice cream recipes suitable for various dietary needs, such as dairy-free ice cream, egg free ice cream, and a very rich ice cream. You can download it for FREE here. Ice Cream for Everyone
Hi Bec
Can you use UHT full cream milk? And will it taste the same?
Hi Maggie,
Years ago, UHT milk had a bit of a strange taste, and I still notice it in my latte, so I prefer fresh milk for that. That said, I use UHT all the time for making yoghurt, and it works brilliantly—I can’t really tell the difference from store-bought.
For your ice cream, it should still work fine! It will freeze and behave just as you need it to, but the main thing is whether you’re happy with the taste. Give it a try and see what you think. Let me know how it turns out if you go ahead with it!
regards
Bec
Hi Bec I just made the base recipe with thicken mode but it didn’t thicken. I used egg yolks that I had defrosted and brought to room temperature and half way through added a squirt of vanilla. When do you add flavours/fruit etc ? Do I add flavours to cooled custard mix before putting in churner? Sorry for the blonde questions 😬 thanks sue
Hi Sue,
Thanxs for your question! Let’s start by explaining thickening.
Thickening the Base
It’s important to note that an ice cream base won’t thicken to the consistency of a traditional Australian custard. Instead, you’re aiming for an anglaise, which is quite a bit thinner. To check if it’s thick enough:
Dip a spoon into the mixture. Pull it out and run your finger across the back, If it leaves a clear path that doesn’t immediately fill in, it’s ready
Remember, the base will continue to thicken as it cools and will be just fine when you freeze and churn it.
Adding Flavours
The timing for adding flavours depends on the type of ingredient:
Cocoa powder or other dry ingredients: Add these at the beginning, allowing them to cook with the base.
Extracts and alcohol-based flavourings: Add these after the custard has cooled to preserve their flavours.
Fresh fruits or mix-ins: Fold these in at the end, just before or during churning.
Consider the texture you’re aiming for:
For an even distribution, add flavours before churning
For a swirled effect, add them during or after churning
Chill your base thoroughly before churning if using an ice cream machine with refrigeration or freeze and chop into small cubes for the Thermomix.
Remember, don’t be afraid to experiment and adjust based on your preferences!
Thank you for explaining that for me. One other question the recipe says 80deg thicken but in your icecream book it says 100deg . Does it make much difference whether you use 80deg or 100deg thanks
Yes, it does make a significant difference whether you use 80°C or 100°C for thickening.
Here’s why:
For recipes with eggs and no thickening agent:
Use 80°C on thicken mode
This temperature ensures that the eggs thicken the mixture without scrambling
For recipes with thickening agents (flour or cornflour etc):
Use 100°C on thicken mode
This higher temperature is necessary to cook out the flour properly
The thickening agent helps prevent the eggs from splitting or scrambling at the higher temperature
Remember, egg yolks begin to thicken around 65°C and set fully at about 70°C. Using 80°C for egg-based custards without additional thickeners provides a safety margin to achieve the desired consistency without overcooking. Clever Thermomix. 😉
When using flour or cornflour, the higher 100°C temperature ensures that these starches gelatinise fully, cooking out any raw flour taste and achieving the right texture. The presence of these thickeners also helps protect the eggs from curdling at the higher temperature.
Always follow the specific recipe instructions, as the exact temperature may vary depending on the other ingredients and desired final consistency of your ice cream base or custard.
Hope that makes sense Sue.
Oh thank you , yes that clears a lot up. Thanks 🙏
you’re welcome, happy to help.
I’ve made this a few times now and I LOVE it. First plain Vanilla, second vanilla and callebaut caramel buds and then today, cinnamon and vanilla. For the first two, I used sugar at the suggested weight and for the third, I substituted the sugar with xylitol. As xylitol is quite sweet, I used 50 grams rather than 80 grams. I love how simple this recipe is and that there is lots of room to substitute and add the flavours that I like. Added bonus, use the whites to make Bec’s waffle cones.
I’m so glad you like it Anne-marie. Its a keeper. 😉