Nice to see people seriously working on perfectly their base. I am going through thr same process right now, tweaking the base until its perfect for my taste. One thing i am doing differently is using a dream scoops calculator to tweak the specs. For the chewy denser texture that i am looking for, the most important ingredient is the NFMS.
Thanks for the excellent video and the link to your recipes. Here is the Two-Quart Ice Cream Base I use: 1 cup Half & Half 3 cups heavy whipping cream (cold) 1 can evaporated milk (12 oz) 1 Tbs powdered milk 1 Tbs malted milk powder 1 Tbs cornstarch 1/2 cup maple syrup or 1/2 cup honey I use Half & Half (12% fat content) instead of whole milk (3.5% fat content) because I like the higher fat content. . Instead of 3 tablespoons of corn starch as a thickener, I use a 3 tablespoon mixture of powdered milk, malted milk powder, and cornstarch. Instead of 3/4 cup of a sweetener, I only use 1/2 cup because 3/4 is too sweet for my taste. Instead of granulated sugar, I use liquid sugar (maple syrup and/or honey) because it dissolves easier and faster than granulated sugar. When I want to make French Vanilla ice cream, I heat my Half & Half and evaporated milk. I do not heat my heavy whipping cream. I add a split vanilla bean to my hot mixture. I add powdered milk, malted milk powder, and cornstarch to the hot mixture. In a separate bowl, I whisk 4 large egg yolks (one yolk per pint of ice cream) and combine with the liquid sugar (maple syrup and/or honey). I temper the eggs, combine them with the hot mixture, and cook them. Years ago, I stopped eating raw eggs after I got food poisoning. After cooking the eggs, to stop the cooking process, I remove the hot mixture from the heat and combine the hot mixture with the cold heavy whipping cream. I discard the vanilla bean and I add vanilla extract and vanilla paste to the cooling mixture.
Hi Narsuitus! Thanks for sharing your recipe, we'll have to give it a try. Really curious about the higher fat content because even with our recipe we'll sometimes already get some fat globules while churning - do you ever run into that issue? And we'll definitely be looking into liquid sugars, but haven't yet because we didn't want to change the flavors by adding strong flavors like maple syrup or honey. Definitely raw eggs are not for everyone, depends on if you can trace your sources, but we by pass that by pasteurizing our eggs. Do you post your ice creams or experiments anywhere? Feel free to connect with us on other apps (like IG) so we can also see what ya do!
@@AdventuresofCarlienne "Do you post your ice creams or experiments anywhere? Feel free to connect with us on other apps (like IG) so we can also see what ya do!" I have only posted my recipes on UA-cam in response to an original post like yours. Here is a batch that I made last week. Peach Bellini Custard 4 large eggs 2 cups Half & Half or whole milk 2 cups cold heavy whipping cream 1 can evaporated milk (12 oz) 4 Tbs maple syrup 1 Tbs powdered milk 1 Tbs cornstarch 1 Tbs malted milk 1 Tbs Bellini mix 1 cup pureed fresh peaches with skins (2 peaches) 1 Tbs peach schnapps 1 Tbs custom vanilla extract (consisting of Jack Daniels, vanilla extract, vanilla paste, split vanilla beans, and saffron) 1 tsp amaretto extract 1 tsp almond extract 1 tsp lemon juice and/or lime juice Makes 2 quarts (4 pints) Remove pit and cube fresh peaches Puree fresh peaches in 72 oz Ninja blender Add extracts and lemon juice to blender Add Bellini Mix and custom vanilla extract to blender Add heavy whipping cream to blender Blend Pour whole milk or Half & Half into saucepan Scald/Simmer (do not boil) Remove from heat Whisk eggs in bowl Add maple syrup and whisk Add powdered milk, corn starch, malted milk, and whisk Temper eggs with hot milk from saucepan Pour tempered eggs into saucepan Heat mixture to 175 degree F for about 5 minutes Remove from heat Immediately poor into blender of cold ingredients Blend Cover and place in refrigerator to cool to 40 degrees F Blend chilled ingredients Churn in ice cream machine or pour directly into 1-pint containers Freeze Makes 2 quarts (4 pints)
Hi @@Narsuitus - thanks for sharing your peach bellini custard recipe, we'll have to give it a try, sounds so refreshing for summer. Although for us, stone fruit season is already wrapping up, so it may be tricky to get good peaches now. Anyway, please keep in touch and keep sharing your ice cream adventures! 🤗
Thank you so much for your kind words! We're so honored you'd consider our video as entry point to the ice cream making adventure. Glad to meet a fellow enthusiast!🙏
If you really like the Sicilian base and haven't already yet, try giving tapioca starch a try, instead. Per Dana Cree, in "Hello My Name Is Ice Cream," you use half the amount that you would for cornstarch, suspend it in a couple Tbs of cold water, milk, or base, then whisk it in after cooking, while it's still hot. You don't need to bring it up to a boil. The residual heat is good enough. It seems to perform a little better than corn starch when it comes to long-ish term freezer storage. In the Jeni's Ice Cream book, she states, almost as an aside, that her stores actually use tapioca starch but she wrote the recipes in it using cornstarch because it's easier to find in stores. Imo, it's not a must use ingredient, and doesn't give a night and day difference in results, but it you can find it, give it a try as I think it works a bit better.
Oh great tip, we'll def give it a try! We also found the Jeni's Ice Cream has changed their recipes a lot too.. her darkest chocolate was my favorite about 5 years ago but the texture has since changed. Even if it's not a must use, if it does make a difference, it's worth a try. Thanks so much AgentAlmost!
Hi Paula, thanks so much for letting us know! We've fixed the link and super appreciate you checking out our blog and not giving up on it even though the link was bad. Happy churning!
Oooh what an interesting request! We will definitely add that to our list of experiments to try next - is there any particular grape jelly brand you're thinking of? What do you love most about grape jelly? (sweetness, tartness, texture, etc?) We'll probably try both using a store bought jelly and then try making our own as well. Thanks for sharing your request!
@@saltygreenapple1394 typically we would add any flavorings during the heating of the milk & cream and allow it to steep overnight or longer - and allow the flavor to really incorporate. Another option would be to swirl in some extra jelly right after your ice cream is churned - so when you're packing your ice cream into the container, use a fork to disperse some extra jelly bits throughout the ice cream. Just make sure to break up the jelly into thin ribbons or small bits because those will likely freeze into harder bits with its higher water content. We do that with our strawberry flavor: adventuresofcarlienne.com/strawberry-ice-cream/
@@saltygreenapple1394 ooh we just tasted fresh hawthorne berries recently during a foraging class. Nice! We would go about making that the same too, try using the strawberry ice cream as the starting point and then tweak it to your personal tastes!
Great question! Since we're mainly cooking for home (not commercially), we can get away without needing to use stabilizers in our dishes and ice cream - and we can instead focus on making the tastiest and most wholesome ice cream we can. A big priority for us is to keep recipes as simple and accessible for folks, so generally we stick to more common household ingredients. However, we have started to experiment with milk powder, liquid sugars, alcohol and various other ingredients that effect texture and stability - so please look forward to those videos!
Hi Chezter! The best recipe depends on your personal preferences 😆 Also, for us, it depends on what flavors you're trying to make and the texture we think will best suit the flavor.
Hi there! You can add vanilla to any of these bases to create your own vanilla ice cream. These pure ice cream bases are meant to have no other flavors yet and serve as a starting point for all other flavors. Sometimes you'll hear them called "sweet cream" ice cream, especially if it's this plain base with mix-in added, like in cookies and cream. Hope that clears up your question!
You never use egg custard without flavoring. It is by far best as a vanallia bean . It is completely complementary with the egg yoke . It's what makes those homemade vanilla ice creams so good. Tuere is NO universal base. You adjust based on the flavor solids and goal texture. It would be like saying there is only one doneness for all cooked meats.
Man, that was a tough experiment, really hard to choose just one! What was your favorite ice cream base and flavor?
Finally a video that actually goes into how to make a variety of bases!! Thank you
You're so welcome Tim! Glad you found our video helpful, let us know which is your favorite 😊
Nice to see people seriously working on perfectly their base. I am going through thr same process right now, tweaking the base until its perfect for my taste.
One thing i am doing differently is using a dream scoops calculator to tweak the specs. For the chewy denser texture that i am looking for, the most important ingredient is the NFMS.
Thanks for the excellent video and the link to your recipes.
Here is the Two-Quart Ice Cream Base I use:
1 cup Half & Half
3 cups heavy whipping cream (cold)
1 can evaporated milk (12 oz)
1 Tbs powdered milk
1 Tbs malted milk powder
1 Tbs cornstarch
1/2 cup maple syrup or 1/2 cup honey
I use Half & Half (12% fat content) instead of whole milk (3.5% fat content) because I like the higher fat content.
.
Instead of 3 tablespoons of corn starch as a thickener, I use a 3 tablespoon mixture of powdered milk, malted milk powder, and cornstarch.
Instead of 3/4 cup of a sweetener, I only use 1/2 cup because 3/4 is too sweet for my taste.
Instead of granulated sugar, I use liquid sugar (maple syrup and/or honey) because it dissolves easier and faster than granulated sugar.
When I want to make French Vanilla ice cream, I heat my Half & Half and evaporated milk. I do not heat my heavy whipping cream. I add a split vanilla bean to my hot mixture. I add powdered milk, malted milk powder, and cornstarch to the hot mixture.
In a separate bowl, I whisk 4 large egg yolks (one yolk per pint of ice cream) and combine with the liquid sugar (maple syrup and/or honey). I temper the eggs, combine them with the hot mixture, and cook them. Years ago, I stopped eating raw eggs after I got food poisoning. After cooking the eggs, to stop the cooking process, I remove the hot mixture from the heat and combine the hot mixture with the cold heavy whipping cream. I discard the vanilla bean and I add vanilla extract and vanilla paste to the cooling mixture.
Hi Narsuitus! Thanks for sharing your recipe, we'll have to give it a try. Really curious about the higher fat content because even with our recipe we'll sometimes already get some fat globules while churning - do you ever run into that issue? And we'll definitely be looking into liquid sugars, but haven't yet because we didn't want to change the flavors by adding strong flavors like maple syrup or honey. Definitely raw eggs are not for everyone, depends on if you can trace your sources, but we by pass that by pasteurizing our eggs.
Do you post your ice creams or experiments anywhere? Feel free to connect with us on other apps (like IG) so we can also see what ya do!
@@AdventuresofCarlienne
"Do you post your ice creams or experiments anywhere? Feel free to connect with us on other apps (like IG) so we can also see what ya do!"
I have only posted my recipes on UA-cam in response to an original post like yours.
Here is a batch that I made last week.
Peach Bellini Custard
4 large eggs
2 cups Half & Half or whole milk
2 cups cold heavy whipping cream
1 can evaporated milk (12 oz)
4 Tbs maple syrup
1 Tbs powdered milk
1 Tbs cornstarch
1 Tbs malted milk
1 Tbs Bellini mix
1 cup pureed fresh peaches with skins (2 peaches)
1 Tbs peach schnapps
1 Tbs custom vanilla extract (consisting of Jack Daniels, vanilla extract, vanilla paste, split vanilla beans, and saffron)
1 tsp amaretto extract
1 tsp almond extract
1 tsp lemon juice and/or lime juice
Makes 2 quarts (4 pints)
Remove pit and cube fresh peaches
Puree fresh peaches in 72 oz Ninja blender
Add extracts and lemon juice to blender
Add Bellini Mix and custom vanilla extract to blender
Add heavy whipping cream to blender
Blend
Pour whole milk or Half & Half into saucepan
Scald/Simmer (do not boil)
Remove from heat
Whisk eggs in bowl
Add maple syrup and whisk
Add powdered milk, corn starch, malted milk, and whisk
Temper eggs with hot milk from saucepan
Pour tempered eggs into saucepan
Heat mixture to 175 degree F for about 5 minutes
Remove from heat
Immediately poor into blender of cold ingredients
Blend
Cover and place in refrigerator to cool to 40 degrees F
Blend chilled ingredients
Churn in ice cream machine or pour directly into 1-pint containers
Freeze
Makes 2 quarts (4 pints)
Hi @@Narsuitus - thanks for sharing your peach bellini custard recipe, we'll have to give it a try, sounds so refreshing for summer. Although for us, stone fruit season is already wrapping up, so it may be tricky to get good peaches now. Anyway, please keep in touch and keep sharing your ice cream adventures! 🤗
You guys are awesome for this
Excellent video. There are a lot of really good videos on making ice cream but, this is 'the primer'.
Thank you so much for your kind words! We're so honored you'd consider our video as entry point to the ice cream making adventure. Glad to meet a fellow enthusiast!🙏
You both need more subscribers. Thank you for sharing this with us!
Yeesh! Sorry for the late response Max Scratch - we appreciate the suppport!
Great video, this is exactly what I was looking for! Surprisingly few videos on UA-cam comparing ice cream bases… Thank you!
Awesome to hear that James, thanks so much for letting us know. Happy churning!
Hi, for the phrench method, can i just substitute milk with mango puree to make mango ice cream?
If you really like the Sicilian base and haven't already yet, try giving tapioca starch a try, instead.
Per Dana Cree, in "Hello My Name Is Ice Cream," you use half the amount that you would for cornstarch, suspend it in a couple Tbs of cold water, milk, or base, then whisk it in after cooking, while it's still hot. You don't need to bring it up to a boil. The residual heat is good enough.
It seems to perform a little better than corn starch when it comes to long-ish term freezer storage.
In the Jeni's Ice Cream book, she states, almost as an aside, that her stores actually use tapioca starch but she wrote the recipes in it using cornstarch because it's easier to find in stores.
Imo, it's not a must use ingredient, and doesn't give a night and day difference in results, but it you can find it, give it a try as I think it works a bit better.
Oh great tip, we'll def give it a try! We also found the Jeni's Ice Cream has changed their recipes a lot too.. her darkest chocolate was my favorite about 5 years ago but the texture has since changed.
Even if it's not a must use, if it does make a difference, it's worth a try. Thanks so much AgentAlmost!
Love this video, thank you. Found the recipe but link here is not working fyi
Hi Paula, thanks so much for letting us know! We've fixed the link and super appreciate you checking out our blog and not giving up on it even though the link was bad. Happy churning!
Underrated content
Thanks Jabroni!
can you make ice cream with a grape jelly flavor?
Oooh what an interesting request! We will definitely add that to our list of experiments to try next - is there any particular grape jelly brand you're thinking of? What do you love most about grape jelly? (sweetness, tartness, texture, etc?) We'll probably try both using a store bought jelly and then try making our own as well. Thanks for sharing your request!
@@AdventuresofCarlienne smuckers, when would you add the jelly during the heating of the cream or when placed in the ice cream machine? thanks
@@saltygreenapple1394 typically we would add any flavorings during the heating of the milk & cream and allow it to steep overnight or longer - and allow the flavor to really incorporate. Another option would be to swirl in some extra jelly right after your ice cream is churned - so when you're packing your ice cream into the container, use a fork to disperse some extra jelly bits throughout the ice cream. Just make sure to break up the jelly into thin ribbons or small bits because those will likely freeze into harder bits with its higher water content. We do that with our strawberry flavor: adventuresofcarlienne.com/strawberry-ice-cream/
@@AdventuresofCarlienne red hawthorne marmalade is what im goint to try and make into ice cream. the taste is incredible
@@saltygreenapple1394 ooh we just tasted fresh hawthorne berries recently during a foraging class. Nice! We would go about making that the same too, try using the strawberry ice cream as the starting point and then tweak it to your personal tastes!
Why not use an ice cream stabiliser and/or skimmed milk powder? The protein in the milk powder will act as a stabiliser.
Great question! Since we're mainly cooking for home (not commercially), we can get away without needing to use stabilizers in our dishes and ice cream - and we can instead focus on making the tastiest and most wholesome ice cream we can. A big priority for us is to keep recipes as simple and accessible for folks, so generally we stick to more common household ingredients. However, we have started to experiment with milk powder, liquid sugars, alcohol and various other ingredients that effect texture and stability - so please look forward to those videos!
So which one is the best??
Hi Chezter! The best recipe depends on your personal preferences 😆 Also, for us, it depends on what flavors you're trying to make and the texture we think will best suit the flavor.
where is vanilla?
Hi there! You can add vanilla to any of these bases to create your own vanilla ice cream. These pure ice cream bases are meant to have no other flavors yet and serve as a starting point for all other flavors. Sometimes you'll hear them called "sweet cream" ice cream, especially if it's this plain base with mix-in added, like in cookies and cream. Hope that clears up your question!
You never use egg custard without flavoring. It is by far best as a vanallia bean . It is completely complementary with the egg yoke . It's what makes those homemade vanilla ice creams so good. Tuere is NO universal base. You adjust based on the flavor solids and goal texture. It would be like saying there is only one doneness for all cooked meats.