Vanilla Base Recipes (The start of all flavors!)

Mike and I try to limit our sugar dairy intake, but I still make sure the ice cream tastes sweet enough to satisfy the taste buds :)

*Updated: 3/13/20 

Good ice cream starts with a good base.

Vanilla Base Recipe (with eggs, custard version)

2 c. Heavy Whipping Cream

1 c. Whole Milk
3 eggs (I get farmers market eggs that have double yolks, but not a necessity!)

1/4-1/2c. sugar (to your sweetness preference)

1-2 tsp. Vanilla extract (best kind is from Mexico!)

pinch of salt (more if you like that salty flavor like in Salt and Straw flavors!)

1) In a large mixing bowl, whip 1c. of cream, vanilla extract and salt until it thickens up to a pancake batter consistency. Set aside. 
2) In a medium saucepan, heat up milk, sugar and 1c of cream on low. Bring to a light boil, stirring occasionally with a wooden spoon.

3) In a small bowl, whisk 3 eggs. Slowly pour in half the milk mixture into the eggs while whisking. Pour the mixture back into the pot, stirring until mixture lightly coats the back of the spoon (Custard).
4) Pour custard into a small-holed strainer into the bowl with the whipped cream. This will remove all cooked egg curdles. Stir until well-mixed. Cover and chill 2-4 hours or overnight. 

*This base is nice and soft almost as soon as you take it out of the freezer! The fats in the eggs helps keep it soft. Plus, it adds a little protein :)

Simple No-egg Vanilla Base recipe

2 c. Heavy Whipping Cream

1 c. Whole Milk

1/4 c. sugar

1-2 tsp. Vanilla extract (best kind is from Mexico!)

pinch of salt (more if you like that salty flavor like in Salt and Straw flavors!)

1) In a large mixing bowl, whip the whipping cream until it thickens up to a pancake batter consistency.

2) Stir in milk, sugar, vanilla extract and salt. 

*This base tends to freeze hard in the freezer. Best enjoyed after thawing in fridge for 1 hour or at room temp. for 20-30 min.

Dairy-Free Vanilla base (V, DF)  (This is my favorite kind! Nice on the stomach :)

1 16 oz. can Coconut Cream (whipped with a hand mixer)

1/2-1 16 oz. can Coconut Milk

1/4-1/2c. sugar (coconut sugar or  4 Tbsp. Agave to substitute)

2 tsp. Vanilla extract (best kind is from Mexico!)

pinch of salt (more if you like that salty flavor like in Salt and Straw flavors!)

1) In a large mixing bowl, whip the coconut cream until it thickens up to a pancake batter consistency.

2) Stir in coconut milk, sugar, vanilla extract and salt. 
3) For best results: Chill in fridge or freezer for 10 minutes before churning.

*Creamy as ever! Perfect right out of the churn. To thaw: 15-30min on the countertop. Give it a good stir.