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I have 3 different bases I use depending on the consistency I want.

Probably the one I use most is

600ml Whipping cream brought to a simmer
2-4 eggs and a cup of sugar beaten together
whisk while pouring in the simmering cream
add ingredients ie chocolate or liquorice or vanilla etc
a pinch of salt (not always)
put back on heat, constantly stirring until it start to thicken
then cool pan in cold water still stirring so it doesn't curdle
when coolish add 600ml of double cream and put in the ice cream maker

You don't need an ice cream maker although it is easier with one. If you don't have one just put it in the freezer for an hour and then with a fork swirl it all around and keep doing the same every hour until it is set. The faster it can freeze the less ice crystals will be in it.

Peter

<blockquote data-quote="Buckeye" data-source="post: 96804" data-attributes="member: 294">I have 3 different bases I use depending on the consistency I want.Probably the one I use most is 600ml Whipping cream brought to a simmer2-4 eggs and a cup of sugar beaten togetherwhisk while pouring in the simmering creamadd ingredients ie chocolate or liquorice or vanilla etc a pinch of salt (not always)put back on heat, constantly stirring until it start to thickenthen cool pan in cold water still stirring so it doesn&#039;t curdlewhen coolish add 600ml of double cream and put in the ice cream makerYou don&#039;t need an ice cream maker although it is easier with one. If you don&#039;t have one just put it in the freezer for an hour and then with a fork swirl it all around and keep doing the same every hour until it is set. The faster it can freeze the less ice crystals will be in it.Peter</blockquote>

[QUOTE="Buckeye, post: 96804, member: 294"] I have 3 different bases I use depending on the consistency I want. Probably the one I use most is 600ml Whipping cream brought to a simmer 2-4 eggs and a cup of sugar beaten together whisk while pouring in the simmering cream add ingredients ie chocolate or liquorice or vanilla etc a pinch of salt (not always) put back on heat, constantly stirring until it start to thicken then cool pan in cold water still stirring so it doesn't curdle when coolish add 600ml of double cream and put in the ice cream maker You don't need an ice cream maker although it is easier with one. If you don't have one just put it in the freezer for an hour and then with a fork swirl it all around and keep doing the same every hour until it is set. The faster it can freeze the less ice crystals will be in it. Peter [/QUOTE]

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