Recipe testing is one of my favorite parts of being a food blogger. Sure, only half of the things I make actually end up on Sweet Sundays, but being in the kitchen calms me and I always walk away from ‘failed’ recipes with new learnings.
There’s a saying that goes “Cooking is an art, baking is a science.” I’m not about to argue that baking isn’t a science but I think it would be wrong to pretend that there isn’t an element of art to it as well. As long as you understand the science behind why your cake is rising or why your macaron’s feet are all on one side rather than all the way around, you have room to get creative! To encourage more people to get creative with baking and not be afraid to try new things, I’ll be starting a new blog series about recipe testing bases! And yes, you’ve guessed it, this is the first post.
I’m starting with something easy to ease you into the idea of recipe testing. Unlike baking, ice cream is far more forgiving so it’s a great place to start! This base is sweet, creamy and an all around crowd-pleaser.
A few ways for you to get creative and adapt this base:
- Change up the add-ins. I added crushed up cookies but you could just have easily have added chocolate chips, pieces of cookie dough, candy, and more.
- Steep flavors into the custard before churning. To add flavors like lavender or earl grey, add tea bags of each to the custard while it chills for 8 hours. Before churning, just pull them out and churn!
- Go a little nuts. Add in ⅓ cup nut butter of your choice to the eggs and reduce the sugar to ½ cup. Continue with the rest of the recipe as directed. The butter will add an extra thickness to the ice cream while maintaining its essential creaminess.
- Fiddle with the flavors. Swap the vanilla extract for peppermint extract or almond extract to alter the flavor without messing with the color or texture of the ice cream.
Got more ways to get creative with your ice cream base? Share them in the comments below!
- 2 cups heavy cream
- 1 cup milk
- 4 egg yolks
- ¾ cup sugar
- 1 teaspoon vanilla
- ¾ cup chopped up cookies
- Combine heavy cream and milk in a saucepan over medium heat. Meanwhile, in a medium bowl, whisk together the egg yolks and sugar. When the heavy cream and milk start to simmer, temper them into the eggs. Return to the stovetop and continue whisking until the temperature reaches 160 degrees. Remove from heat and add vanilla.
- Let ice cream cool completely in the fridge before churning (about 8 hours)
- When cool, churn according to manufacturer’s instructions. If adding cookies, pour into ice cream machine in the last few minutes of the churn.