Best Basic Ice Cream Recipes

VANILLA ICE CREAM (BASIC CUSTARD STYLE)

Steps:

• Beat eggs very well with a mixer, gradually add sugar beat until thick and lemon colored.
• Stir in milk and heat, stirring until thickened.
• Remove from heat and cool mixture.
• Add cream and vanilla, cover and chill mixture.
• Pour into ice cream maker and follow manufactures directions.

BASIC ICE CREAM

Steps:

• bring cream and half-and-half to a simmer. add flavors to it during this step. turn off heat.
• whisk egg yolks and sugar together until yolks lighten.
• temper yolk mixture my adding a small amount of the hot cream mixture, and whisk to combine. add remaining cream mixture to combine, and return heat.
• heat on low until mixture thickens slightly, stirring (not whisking) continuously.
• strain, and refrigerate until cool, 2-4 hours.
• freeze in an ice cream maker. if solids or chunks are desired, stir in after freezing in machine, but before freezing hard in freezer.

BASIC CUSTARD ICE CREAM BASE

Steps:

• Have a strainer in a bowl ready over an ice bath.
• Bring the dairy to a simmer in a medium pot over medium-high heat--about 5 minutes. Watch it carefully so it doesn't boil over. Remove from heat as soon as you see bubbles forming and let sit until it's cooled to room temperature--about 10 minutes.
• Meanwhile, beat the eggs, sugar, and pinch of salt into a thick paste. When the dairy has cooled, stream it in while stirring the egg mixture.
• Once combined, return everything to the pan and cook over medium-low heat. Stir gently in an "S" shape, being sure to scrape the bottom of the pan.
• The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees. Strain it into a bowl set over an ice water bath and stir in the vanilla.
• When cooled, freeze mixture in an ice cream maker according to the manufacturer's instructions.

BASIC, SIMPLE, AND TASTY ICE CREAM CAKE

Steps:

• Take out ice cream to thaw until softened. (Any flavor of ice cream will work.).
• Line a nine inch round cake pan with plastic wrap. Take the softened ice cream and fill the cake pan. Make sure the ice cream is not too runny, or else it will not freeze well.
• Cover pan with plastic wrap (saran wrap) and put in freezer to harden for several hours. You can prepare the ice cream overnight.
• For the cake, cream together butter and sugar in a mixing bowl, then beat in egg whites and vanilla. Combine dry ingredients, then add to bowl alternately with the milk.
• Spread evenly into two greased and floured 9 inch round cake pans. Bake for 30 to 35 minutes at 350 degrees or until inserted toothpick comes out dry. Cool completely.
• Assemble the ice cream cake. Take one layer of cake and place on a platter. Take out the ice cream layer out of its pan and place on top of cake layer. Place the remaining cake layer on the very top, then frost top and sides with desired frosting.
• Place in the freezer until serving. Enjoy!

UNKNOWNCHEF86'S BASIC VANILLA ICE CREAM (WITH VARIATIONS)

Steps:

• Stir basic ingredients together until the sugar dissolves. For best results, pre-chill the mixture before processing according to your ice-cream maker specifications or preferred no-machine technique.
• Variations on vanilla: Using the basic vanilla recipe and the following variations, you can create many favorite ice-cream parlor flavors. Unless otherwise stated, flavorings should be added before pre-chilling or freezing. Foods such as raisins and nuts should be stirred in after processing in your ice cream maker.
• Chocolate: Add 1/4 cup chocolate syrup or 3 tablespoons unsweetened cocoa. For an added zest, ad 1/8 teaspoon cinnamon.
• Banana: Mash or puree 1 medium-sized banana. Add to vanilla mixture.
• Coffee: Add 2 tablespoons instant coffee.
• Maple Walnut: Reduce sugar to 1/4 cup. Add 1/4 cup maple syrup and 1/2 cup chopped walnuts.
• Peanut butter: Add 1/2 cup smooth or chunky style peanut butter.
• Chocolate chip: After processing, stir in 1/4 cup mini chocolate chips.
• Peanut fudge: Follow recipe for chocolate ice cream. Omit cinnamon. Add 1/2 cup peanut butter.
• Mocha: Follow recipe for chocolate ice cream. Omit cinnamon. Add 2 tablespoons of instant coffee.
• Pumpkin: Add 1/2 cup canned pumpkin, 1/4 teaspoon pumpkin pie spice, 1/8 teaspoon allspice, and a dash of nutmeg.
• Eggnog: Substitute 1 cup commercial eggnog for the 1 cup light cream. Add 1 teaspoon rum and a dash of vanilla. If desired, add 1/4 cup raisins or 1/4 cup chopped candied fruit.
• Pistachio: Substitute almond extract for the vanilla extract. Add a drop or two of green food coloring and 1/2 cup chopped unsalted pistachio nuts.
• Orange: Add 1/4 cup thawed frozen orange juice concentrate, undiluted.
• Peppermint stick: Substitute peppermint extract for vanilla extract. After freezing, stir in 1/4 cup crushed peppermint stick candy.
• Rum raisin: Omit vanilla extract. Add 1 teaspoon rum extract or 2 tablespoons rum. After freezing, stir in 1/4 cup seedless raisins.
• Dutch apple: Add 1/4 cup applesauce, 1/8 teaspoon cinnamon and a dash of nutmeg.
• Pineapple coconut: Add 1/4 cup flaked or toasted coconut and 1/2 cup crushed pineapple.
• Vanilla fudge: After basic vanilla ice cream is completed, use a spoon to swirl 1/4 to 1/2 cup of unheated hot fudge sauce through mixture. Allow mixture to harden before serving.
• Tutti-frutti: Add 1/4 cup chopped candied fruit.
• Chocolate almond: Follow the recipe for chocolate ice cream. Substitute 1 teaspoon almond extract for vanilla extract. Omit cinnamon. After freezing, add 1/4 cup toasted sliced or slivered almonds.
• Butter pecan: Substitute 1/2 cup brown sugar for 1/2 cup sugar. Toast 1/2 cup chopped pecans in 2 tablespoons butter over low heat for five minutes. Cool. Stir butter-nut mixture into ice cream mix before freezing.
• Chocolate marshmallow: Follow recipe for chocolate ice cream. After freezing, add 1/2 cup miniature marshmallows or stire in 1/2 cup marshmallow cream.

BILL'S BASIC VANILLA BEAN ICE CREAM

Steps:

• Mix all ingredients thoroughly and pour into canister of ice cream freezer.
• Pack churn (outer) with rock salt and ice to top.
• Churn until thick and frozen. (If no churn available ingredients can be mixed and poured into a freezer safe container...and stirred several times during the freezing process.) Anything can be used as an add in. Chocolate/nuts/fresh fruit/chopped candy bar/caramel/cookie dough