131 Ice Cream Maker Recipes

Description

Rich Cream Base

This cream base is a versatile foundation for many desserts, including custards, ice creams, and puddings. It is smooth, creamy, and can be prepared ahead of time. When stored properly, it will keep for 3 to 4 days in the refrigerator. Make sure to use a tightly-covered jar so that it doesn’t absorb flavors from other foods. 131 Ice Cream Maker Recipes

Ingredients:

• 1 cup whole milk
• 3/4 cup sugar (or turbinado sugar as a substitute)
• 4 egg yolks
• 3 cups heavy cream

Instructions:

1. Heat the liquids: In a heavy-bottomed saucepan, combine the cream, milk, and sugar. Stir occasionally over medium heat until the sugar dissolves completely and the mixture is hot, but not boiling.
2. Prepare the eggs: While the cream mixture heats, place the egg yolks in a medium bowl and whisk briefly until smooth.
3. Temper the eggs: To avoid curdling, slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly. This step gradually brings the egg yolks to the right temperature without cooking them too quickly.
4. Combine and cook: Pour the tempered egg mixture back into the remaining hot cream in the saucepan. Cook over low to medium heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens slightly and coats the back of the spoon. Do not allow it to boil.
5. Cool and store: Once thickened, remove the base from heat and allow it to cool slightly. Transfer to a tightly-covered jar and refrigerate. This base is now ready to use for desserts or can be flavored as needed.

This rich cream base provides a smooth, creamy texture and a subtle sweetness that enhances a wide variety of desserts. Using turbinado sugar adds a slightly deeper flavor while maintaining the same creamy consistency.