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Best Ever Ice-Cream Base !!

A community recipe by

Not tested or verified by Nigella.com

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Introduction

The easiest (no cooking, splitting, plunging!!) and easily the best ice-cream base in the world, ever!!

The easiest (no cooking, splitting, plunging!!) and easily the best ice-cream base in the world, ever!!

Ingredients

Serves: 1 tub

Metric Cups
  • 2 large eggs
  • 200 grams caster sugar
  • 500 millilitres double cream
  • 250 millilitres full fat milk
  • 2 large eggs
  • 7 ounces superfine sugar
  • 17½ fluid ounce heavy cream
  • 8⅘ fluid ounce whole milk

Method

Best Ever Ice-Cream Base !! is a community recipe submitted by samball and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Beat the eggs and sugar until ribbony, then add the cream and milk and beat until completely combined.
  • At this stage to flavour your ice cream you can add any wet ingredients, if adding dry ones wait until the ice cream is almost completely churned in your ice cream maker (or it is starting to solidify in the tub if just freezing and beating at regular intervals).
  • My favourite additions are:
  • 250g of Philadelphia cream cheese and one capful Boyajian lemon oil for a fab lemon cheesecake ice cream.

    2 overripe mashed bananas, a touch of lemon juice, and some crunchy peanut butter. crushed up dime bars. lots of Oreo cookies crushed and thrown in.

    simply the seeds from a vanilla pod or pure vanilla essence.

    100g melted and then cooled dark chocolate (or one of the flavoured ones, green and blacks do a lovely spicy orange one).

    any leftover spicy fruit cake crumbled up and added. or for caramel ice cream, before making the ice cream base, caramelise the caster sugar, let it harden and cool and blitz it in a processor so it turns to powder. then use this in place of the ordinary sugar, and add some vanilla to the mix before churning.

    anything else that takes your fancy!!

  • Beat the eggs and sugar until ribbony, then add the cream and milk and beat until completely combined.
  • At this stage to flavour your ice cream you can add any wet ingredients, if adding dry ones wait until the ice cream is almost completely churned in your ice cream maker (or it is starting to solidify in the tub if just freezing and beating at regular intervals).
  • My favourite additions are:
  • 250g of Philadelphia cream cheese and one capful Boyajian lemon oil for a fab lemon cheesecake ice cream.

    2 overripe mashed bananas, a touch of lemon juice, and some crunchy peanut butter. crushed up dime bars. lots of Oreo cookies crushed and thrown in.

    simply the seeds from a vanilla pod or pure vanilla essence.

    100g melted and then cooled dark chocolate (or one of the flavoured ones, green and blacks do a lovely spicy orange one).

    any leftover spicy fruit cake crumbled up and added. or for caramel ice cream, before making the ice cream base, caramelise the superfine sugar, let it harden and cool and blitz it in a processor so it turns to powder. then use this in place of the ordinary sugar, and add some vanilla to the mix before churning.

    anything else that takes your fancy!!

    Tell us what you think