Ice Cream Base

Name: Ice Cream Base
Yield: Makes 1 quart (1 liter)
Ingredients: 1 1/2 cups (375 ml) whipping cream (35 percent butterfat); 3/4 cup (180 ml) homogenized milk; 1/2 cup (125 ml) Carnation evaporated 2-percent milk; 1/4 cup (60 ml) light corn syrup; 1/3 cup (65 g) sugar; 1/2 cup (110 g) powdered milk; 3 egg yolks

January 24, 2012

This recipe calls for Carnation evaporated milk, which provides that neutral yet milky taste you want in an ice cream base. Suggestions for flavoring this all-purpose base follow. There is no way to get around making ice cream without having an ice cream maker—at least not if you want to get the best results.

Recipe notes

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