This post contains a summary list of the ice cream bases on iloveicream.net. It is part of the Ice Cream Experimenters Guide I am gradually accumulating on the site and will be updated as I try more bases over time. If you have a favorite of your own please add it to the comments below.
For more information on the various styles of ice cream and other frozen desserts click here.
Dairy Based Ice Creams
These bases contain milk, cream and sugar but no eggs.
A classic, uncooked ice cream.
Maybe the most sophisticated version of a philadelphia style ice cream. Jeni Bauer, though a lot of inspired and informed experimentation, built on the basic philadelphia style and creates a recipe that has an outstanding texture and a distinct enhanced dairy taste. This recipe involves some simple cooking.
Mr. Bittman adds a bit of corn starch to the basic recipe to help reduce the size of ice crystals and give you a smoother ice cream. Also involves some even simpler cooking
The defining characteristic is the use of egg yolks and more milk than cream. Rich and silky there are many people who will only eat french style ice creams. This recipe is cooked.
There really isn’t a distinct Gelato style of homemade ice cream. Commercial gelatos are distinguished by the incorporation of much less air into the mix as it freezes in comparison to other ice creams. The only home ice cream maker that I am aware of that attempts to replicate this by including a separate gelato paddle, is the Cuisinart ICE-100.
The following base is a recipe that attempts to satisfy American expectations of what a gelato is supposed to be. Contains egg yolks and is cooked.
This is a French Style ice cream that replaces milk with buttermilk. Tangy a bit like frozen yogurt is.
Sour Cream Base
Jeni Bauer’s base with half the cream replaced with sour cream. I have been using this one a lot lately
Sweetened Condensed Milk Base
A third style of dairy ice cream that makes unique, truly silky ice creams that store really well in home freezers. Maybe the ulitmate base for coffee ice cream.
Frozen Yogurt Base
This post actually has 4 versions of a frozen yogurt base in one post from simple to complex.
Non Diary / Vegan Ice Cream Bases
This one is off-site and I have not tried it myself yet. But I still think it is worth trying based on how I read the recipe and the user comments. If you are looking for a vegan base that tries to approximate the creaminess and mouth feel of dairy ice creams this is a good place to start
This is very healthy and versatile vegan ice cream base that uses coconut milk and vegetable or fruit juices to create what is really a coconut milk sherbert. There is a lot of room for experimentation from this basic idea. Other nut milks, additional ingredients intended to smooth out the texture, but very tasty as is.
Still to come Sherbert, Sorbet, and more..