A good base for a custard based ice cream.
Ingredients
- 2 cup cream
- 1 cup half and half or nut milk
- 4 egg yolks
- ½ tsp vanilla
- 12 drops EZ-Sweetz
- 6 drops liquid Stevia
- 4 Tbsp vodka
- ¾ tsp xanthan gum
Method
- Blend all liquid ingredients with an immersion blender.
- Assemble and turn on ice cream maker. Pour liquids into ice cream maker and follow its directions.
- Add any solid additions in the last third of the cycle.
- Put into airtight container (cover any air pockets with plastic wrap to prevent freezer burn), freeze until desired consistency.
To the above base, you can make any flavored ice cream you can imagine. Here are just a few of my favorites!
Vanilla
- 1 tsp vanilla, additional
Mint Chip
- ¾ tsp mint extract
- 1.75 oz 85% dark chocolate, chopped
Chocolate Raspberry Chunk
- Replace liquid sweetener with a scant ¼ cup of sugar free raspberry syrup (like Torani or DaVinci), add slowly tasting as you go
- ¼ cup dutch processed cocoa powder
- 0.875 oz 85% dark chocolate, chopped
- ¼ cup frozen raspberries, mostly defrosted
Cookies and Cream
- 1 tsp vanilla, additional
- 2 Tbsp butter, softened
- 5 chocolate wafer cookies, crumbled
Peanut Butter Cookie
- ¼ cup Dutch processed cocoa powder
- ¼ cup peanut butter
- 1 oz 85% dark chocolate, chopped
- 6 peanut butter cookies, (slightly burnt is okay) frozen, chopped
Coffee
- reduce cream by ¼ cup, to 1 cup total
- omit water
- ¾ cup brewed coffee, chilled
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