Ben & Jerry's Sweet Ice Cream Base
3.0k
A very creamy and rich ice cream with 25% butterfat. Store in a deep freezer for best results.
Ingredients
| 2 | cups |
heavy whipping cream
|
|
| ¾ | cup |
sugar
|
|
| 1 | cup |
milk
|
|
| 2 | large |
eggs
pasteurized |
Directions
Whisk the eggs in a mxing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Pour in the cream and milk and whisk to blend.
Use for sweet cream base for any ice cream recipe.
Makes 1 quart of base.
Nutrition Facts
Serving Size 121g (4.3 oz)Amount per Serving
Calories 31069% of calories from fat
% Daily Value *
Total Fat 24g
37%
Saturated Fat 14g
72%
Trans Fat
0g
Cholesterol 137mg
46%
Sodium 53mg
2%
Total Carbohydrate
7g
7%
Dietary Fiber 0g
0%
Sugars g
Protein
8g
Vitamin A 20%
•
Vitamin C 1%
Calcium 8%
•
Iron 1%
* based on a 2,000 calorie diet
How is this calculated?
United States
I have Ben and Jerry’s book! I have loved using it so far. But what I can’t figure out is if this sweet cream base needs to be cooked because it has eggs in it. If it needs to be cooked how would that be done?
Thank you!
over 4 years agoNo, this recipe isn't cooked. However, in the Ben & Jerry ice cream book that you have, there is a cooked base and it's yummy.
It says to pastureize the eggs. I can't remember the times, but you can do this in your kitchen with a bot, boiling water and the eggs. Just look up pasturizing instructions. This'll kill any bad bacteria without cooking the egg.
about 4 years agoYou can't pasteurize eggs with boiling water. You'll get (brace yourself) boiled eggs.
It doesn't *need* to be cooked, but the base comes out better if you heat it in a heavy bottom sauce pan over medium to medium-high heat, stirring constantly. When it thickens slightly, it's ready to refrigerate and cool down.
almost 4 years agoIf you cook the base, it's technically a custard - you see some places that advertise frozen custard in any number of flavours, which is just the custard (cooked) base with the flavourings.
Please do I remove the yolk before whisking the egg in the bowl or do I whisk both the yolk and albumin together.
over 2 years agoYou use the whole egg
- almost 2 years ago
From what I've read most eggs in the US have been pasteurized
over 1 year agoNo. Eggs sold in the US are not pasteurized. Milk and cream are but raw eggs are not. Only liquid eggs like Egg Beaters are pasteurized.
Ruby
If you have a sous vide, pasteurizing eggs is a breeze. Look online for the specifics
about 1 year agoRene
Should (can) this base be made ahead of time and chilled? Or is it better to make and add to I've cream maker right away?
about 1 month ago