Creamy Custard Ice Cream Base

Homemade ice cream without the pain of manually churning!



You may use this base for almost all of your favorite ice creams. I use it for chocolate, banana, butter pecan, peach, rocky road, strawberry… I use it for almost every flavor ice cream that I enjoy. I add the fruit directly to the cooled custard prior to putting it in the ice cream maker, but for harder ingredients such as nuts or chips (butterscotch, chocolate, etc) I mix those in by hand after removing from the ice cream maker and dasher.

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2 cups granulated white sugar

1 1/2 tablespoons corn starch

1/4 teaspoon salt

7 cups whole milk

5 large eggs, beaten

2 tablespoons vanilla extract

1 1/2 cups half and half (full fat)

3 cups heavy cream

1 box ice cream salt, do not us coarse table salt

8-10 lbs bag of ice

Additional ingredients added to custard mixture depends on the flavor you desire:

For butter pecan add: 2 tablespoons butter pecan flavor and 1 tablespoon butter flavor when adding vanilla

For chocolate or rocky road: add 6 tablespoons dutch cocoa powder after mixture begins to thicken on stove top

For strawberry or peach: add 1 cup pureed fresh strawberries or peaches to custard after adding half and half as well as heavy cream. Wait to fold in additional chopped fruit, if using.



Mix the sugar, corn starch, and salt in a large saucepan over medium heat.

Slowly pour in the MILK while staring with a whisk constantly.

Very slowly add the beaten eggs and continue to stir.

Reduce heat to low and cook until the mixture thickens slightly.

Slowly add vanilla (and additional extracts if using to create a different flavor), half and half, and heavy cream.

If adding pureed fruit, then add it at this time. Stir in chopped fruit if using.

Pour into large glass bowl and refrigerate for 2-4 hours or until mixture has chilled. Remove from refrigerator.

Pour mixture into the canister of your ice cream maker and follow the manufacturer’s directions. Don’t fill canister more then 2/3 full, as mixture will expand during freezing.

On my machine, I must freeze my metal canister until cold to the touch, usually overnight.

Then I pour the chilled ice cream mixture into the metal chilled canister. Insert the dasher into the canister making sure that the bottom of the dasher is properly aligned in the center of the canister.

Place the lid on the canister and then place the canister into the bottom center of the bucket.

Place the electric motor on top.

Fill the bucket with about 5-6 cups of ice evenly distributed around the base of canister.

Cover the layer of ice with about 1/2-1 cup of ice cream salt.

Add another 5-6 cups of ice and cover with 1/2-1 cup ice cream salt. Repeat until ice/salt reaches top of the canister.

As the ice melts down 2- 3 inches, add more ice and rock salt.

Plug in electric motor. As canister turns, stir and mix salt together every 10-15 minutes. Allow ice cream to churn until motor stops or after 30-40 minutes. If motor stops before 30-40 minutes then break ice apart because there may be an ice blockage and start again.

Remove canister from bucket, being careful to keep lid on. wipe any salt off of lid and canister. Take the dasher out and scrape off excess ice cream with spatula.

At this time, fold in hard ingredients such as pecans (1/2 cup chopped for rocky road or 1/2 cups tossed in melted butter for butter pecan… make sure the pecans are cooled before adding) or chocolate chips (1/2 cup) or additional cup of chopped/diced strawberries, peaches, bananas, or whatever fresh fruit you’re using with a spatula. You may want to transfer to a bowl in order to evenly distribute and then transfer ice cream back into canister or to a freezer safe container and freeze.

Freeze an additional 2-3 hours, then serve and enjoy!







One thought on “Creamy Custard Ice Cream Base

  1. Pingback: Getting to Know the Ebullient Epicurean | ebullientepicurean

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