Ice Cream Base

Ice Cream Base

Autumn Pumpkin 9

"A custard-style ice cream base -- from my favorite chef -- that any number of flavors can be added to. We have used chocolate, banana, strawberry, cookie dough, and blueberries, and all were wonderful!"
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10 h 45 m servings 370 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 370 kcal
  • 18%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 279 mg
  • 93%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Pour the heavy cream and half-and-half 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 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of 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 the ice cream base 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.


  • Cook's Note:
  • Additions: 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.)



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 i...

This is a delicious, classic ice cream. It's incredibly creamy - heavenly on a hot, steamy, summer day. I used a scant 1/2 cup of dark cocoa powder and it was the perfect chocolate ice cream. I ...

Wish I could give this recipe 4.5 stars since you probably don't need the full cup of sugar if you're going to stir in a sweet addition. I only used 3/4 cup sugar and added a 10 oz jar of chopp...

I used this to make mint chip ice cream. I increased the servings to 12 because I had 12 egg yolks left from an angel food cake. I added 1 tsp. peppermint extract and 1 tsp. vanilla extract. I ...

Perfect ice cream base, easy to make and very creamy with the perfect touch of sweetness. I recommend that the base be chilled overnight so that it cools down completely before putting it in th...

This had very good flavor. I didn't give it 5 stars because I changed it a bit - instead of 1 cup sugar, I used 1/2 cup sugar and a small box of vanill pudding. I also added a Tbsp of vanilla. ...

YUMMMM! Once you try this, store bought will never be the same. I made this exactly as specified and added 1 TBSP pure vanilla extract as suggested to make vanilla. It was my very first time ...

Made exactly as written, turned out great. Did not have an ice cream maker, used the plastic bag method and then froze for a day to have firm custard. Also added fresh black raspberry puree to...

I haven't even frozen this yet, but I have to give it 5 stars. I was drawn to this recipe because of its simple solution to the problem with adding the egg to the warm cream. Other recipes intim...