Desserts > Dessert Techniques > Chilling & Freezing Techniques > Freezing Ice Cream Base (Smooth and Creamy Texture)

Classic Vanilla Ice Cream Base for Freezing

Learn how to create a smooth and creamy vanilla ice cream base perfect for freezing. This recipe ensures a delightful texture by controlling ice crystal formation during the freezing process.

Prep Time
20 minutes
Cook Time
15 minutes
Servings
Approximately 6 servings
Ingredients
  • 500 ml Heavy Cream
  • 250 ml Whole Milk
  • 150 g Granulated Sugar
  • 6 Egg Yolks
  • 1 tablespoon Vanilla Extract
  • 1 Pinch of Salt

Preparing the Custard Base

Begin by combining the heavy cream, whole milk, sugar, and salt in a medium saucepan. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture is steaming but not boiling. It is crucial to avoid boiling, as this can scorch the milk solids.

Tempering the Egg Yolks

In a separate bowl, whisk the egg yolks until they are light and slightly thickened. Slowly drizzle a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper them. This prevents the yolks from scrambling when added to the hot cream. Continue to gradually add the hot cream, whisking continuously, until the egg yolks are warmed.

Cooking the Custard

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon. This typically takes about 5-10 minutes. Be careful not to overheat the custard, as it can curdle if it gets too hot. The ideal temperature for the custard is around 170-175°F (77-79°C).

Straining and Chilling

Once the custard has thickened, immediately remove it from the heat and strain it through a fine-mesh sieve into a clean bowl. This will remove any cooked egg particles and ensure a smooth final product. Stir in the vanilla extract. Cover the bowl tightly with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate the custard for at least 4 hours, or preferably overnight, to allow it to cool completely. This chilling step is crucial for proper ice crystal formation during freezing.

Churning the Ice Cream

Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions. Churning introduces air into the mixture, creating a light and airy texture. Continue churning until the ice cream has reached a soft-serve consistency.

Hardening the Ice Cream

Transfer the soft-serve ice cream to an airtight container and freeze for at least 2-3 hours, or until it has hardened to your desired consistency. This final freezing step is essential for developing the full flavor and texture of the ice cream.

Nutrition Facts Estimated per 100g of product

Note: These are estimates and may vary based on specific ingredient brands and measurements.
Calories: 220-250 kcal
Fat: 15-18g
Saturated Fat: 9-11g
Cholesterol: 150-180mg
Sodium: 50-70mg
Carbohydrates: 18-22g
Sugar: 17-20g
Protein: 3-4g

Other Important Considerations for Nutrition

This ice cream is high in fat and sugar. Consumption should be in moderation as part of a balanced diet. Consider using alternative sweeteners or lower-fat dairy options to reduce the overall calorie and fat content.

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FAQ

  • Why is it important to chill the ice cream base thoroughly?

    Chilling the ice cream base allows the fat molecules to solidify, which results in a smoother and creamier texture when churned. It also helps to prevent large ice crystals from forming.
  • Can I use a different type of milk or cream?

    Using a higher fat content dairy, like heavy cream, will result in a richer and creamier ice cream. You can substitute whole milk with lower-fat milk options, but this may affect the final texture. Similarly, substituting heavy cream with lighter cream may also impact creaminess.
  • How can I prevent ice crystals from forming in my ice cream?

    Proper chilling of the base, using high-fat dairy, and hardening the ice cream quickly in the freezer will all help to minimize ice crystal formation. Adding a small amount of stabilizer, like cornstarch or gelatin, can also improve texture.