Sweet Cream is the beginning of all ice cream flavors.  Once you have your base, you add your flavoring and go from there.  I’ve developed a lot of my own flavors and I really like going for everything from twists on the classics to really odd flavor combinations.  My ice cream has earned the nickname “Snarfscream” and I really wish I could ship it out to my Internetland friends.  But you can make my flavors at home starting with this recipe as long as you have an ice cream machine.

The basic sweet cream base I use is from the Ben and Jerry’s Homemade Ice Cream and Dessert Book.  While the recipe never specifies to cook the custard, sometimes I do it anyway, especially if pregnant ladies or kids might be eating it.  This is due to the raw eggs in the recipe.

I’ll post ice cream flavor recipes that refer back to this base recipe, but don’t wait for me.  Get creative and make your own!

Sweet Cream Base

2 large eggs
3/4 cups sugar (or 1/2 cup raw honey)
2 cups heavy cream
1 cup milk

If you aren’t cooking the custard: Whisk eggs until fluffy and light.  Add in the sugar a little at a time.  Whisk in the cream and milk.  Add in your flavorings.  Churn according to your ice cream machine’s directions, transfer to a freezer safe container, and freeze overnight.

If you are cooking the custard (and using honey instead of sugar): Heat cream, milk, and honey in a pot over medium-low heat.  PRO-TIP: Watch that pot!  Nobody likes to clean up milk mixture that got excited and boiled over. Remove milk mixture from heat once the milk starts to bubble and has throughly heated.  Whisk the eggs in a bowl until light and fluffy, 1-2 minutes.  Temper the eggs by slowly adding the milk mixture to the eggs and continuing to whisk.  Patience is key when tempering eggs so you don’t end up with scrambled eggs.  Add your flavoring.  Once the ingredients are fully combined, allow to cool and refrigerate at least 8 hours (best overnight).  After the mixture is fully cooled, freeze following your ice cream machine’s instructions.  Transfer to a freezer safe container, cover, and freeze overnight.