5 Reviews

Excellent sweet cream base. I would suggest the following: heat the final mixture to 170°F over a low flame, cool to room temperature, and refrigerate over night before churning. This isn't so much to cook the egg, which some people may be concerned over, but more to help develop some complex flavors in the base. Uncooked, the base will have a very flat tasting creamy finish; cooked, the base will have a sweeter carmel like flavor at the finish. Just adds some depth.

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ianfan December 23, 2005

Very nice base for adding many different mix-ins and flavors.

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Fudge Fanatic September 09, 2009

Delicious base! I made a lemon blueberry ice cream and loved it!

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Jen in Victoria, BC July 18, 2015

This recipe was disgusting! I followed all instructions. The texture was great but it was too eggy. I cooked the cream/milk first then added that to whipped up eggs/sugar. I don't know if the cooking did it but it was way too eggy with 2 eggs.

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iSurvivor April 28, 2013

Very good ice cream base. I use it when I make ice cream with fruit, nuts or chocolate shavings. It makes a very subtle, neutral background.

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Flowerfairy May 13, 2008
Ben & Jerry's Sweet Cream Base