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Ice cream (a simple base)

A row of ice cream cones in a cone holder each filled with different ice cream varieties

This is a basic recipe. As mentioned in the title of this post, it’s a foundation for an ice cream recipe. You can incorporate any flavour you prefer, 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…😊

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Ice cream is a blank canvas, and YOU are the artist. Let’s play with flavours and make every scoop a masterpiece! 🎨

  1. Vanilla Vavoom! 🍨
    Want to take a trip to vanilla heaven? Add up to a tablespoon (or even more if you’re daring!) of vanilla essence. The result? A rich, creamy vanilla flavor that’ll leave your taste buds dancing!
  2. Chocoholic’s Dream! 🍫
    Ah, Callebaut chocolate callets… my number one ice cream BFF. If I’m treating just myself, I love to toss in a generous handful into the warm anglaise. Give it a good stir until it melts, and voila! Chocolate nirvana achieved.
  3. Caramel Crunch! 🍯
    Looking for a salty-sweet twist? Fold in some luscious salted caramel after churning. Want to up the ante? Toss in some toasted nuts and enjoy that satisfying crunch with every bite.
  4. Berry Bliss! 🍓
    Whether you’re team strawberry, blueberry, raspberry, or all of the above, fresh, crushed, or transformed into a velvety coulis, berries are always a win!
  5. Oreo Overload! 🍪
    Yes, I whip up my own Oreos (because, why not? 😉). Crush them up and sprinkle generously for that cookie magic.

Remember, there’s no limit! Dream it, mix it, and enjoy it. Your freezer, your rules. Let’s get scooping, flavour maestros! 🍦

A row of ice cream cones in a cone holder each filled with different ice cream varieties

Bec’s simple Ice cream base

4.85 from 19 votes

5 stars tells us you love the recipe

becs-table.com.au
This is my go-to recipe when I have leftover yolks, and I haven't got a plan for them. Waste not, want not, right? A simple ice cream base.
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 6 hours 17 minutes
Difficulty Easy
Course Snack
Cuisine American
Servings 1 Tub
Method Thermomix and Conventional

Equipment

  • Thermomix (optional)
  • 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

Instructions
 

Thermomix Method:

  • 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.

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 and chop into small cubes and blitz in your processor the amount you need.

Conventional Method:

  • 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

General tips
  • 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
Flavour combination ideas
  • 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. 🤣🤣🤣
Turmeric ice cream in a bowl.
Turmeric ice cream in a bowl

Want to know more?

Perhaps an alternate recipe with very specific flavours, and of course some waffle cones…

10 Comments

  1. Hi Bec
    Hope you can offer some advice …
    My new ice cream maker has three modes – A mixing, a making/churning and a cooling mode.
    So far I have combined the ingredients I’m using in a bowl, given them a stir and then put them in the machine.
    The instructions say to use the mix mode for 30 mins and then go into making/churning mode for anywhere up to 90 mins – The machine beeps when it knows the deliciousness is ready in a soft serve form.

    My question is, if I prep a recipe in the thermomix, do I just go straight to the churning mode in the ice cream maker and bypass the initial mixing mode ? My gut feeling is yes, but I just want to check in with you first 🙂

    1. Good question Jenny. I’m not sure about all machines but one thing I do know is that the mix needs to be cold when it starts to churn. If you put hot mix into your machine and have it churn straight away it will end up with a weird grainy texture. I would make the mix and pop it in the fridge to cool completely before I started churning. I hope that makes sense.

  2. Just a question on the egg yolks. I’ve made icecream a couple of times and it tastes very yolky. What am I doing wrong?

    1. Hi Sally, that’s a great question. There could be a few reasons why you’re experiencing an eggy taste in your ice cream. Here are some possible explanations:
      1. The ratio of yolks to other ingredients may be off.
      2. When making an anglaise, it’s crucial to properly temper the eggs. This means gradually heating them with the other ingredients to raise their temperature without causing them to cook and curdle. If the eggs aren’t tempered correctly, they may cook into bits in the ice cream, which can result in an eggy taste. Even when these bits are ever so small.
      3. Overcooking is another possibility.
      4. Flavour balance could also be a factor.
      As for my recipe, I don’t believe it produces an eggy taste. Have you tried it yet? Let me know if I can assist you further!

  3. 5 stars
    Hi Bec,
    This recipe is amazing. We made it with 2 tsp of cinnamon and 1 tsp of vanilla. So good!!
    Thank you.

4.85 from 19 votes (17 ratings without comment)

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