Jeni Britton Bauer's Ice Cream Base for Home Ice Cream Machines


In 2008, Food & Wine editor Kristin Donnelly asked me if I could create an ice cream recipe for home cooks. After making more than 75 batches (with a Cuisinart Ice-20 1 & 1/2-quart canister machine), I felt like I'd come up with a base recipe that yielded ice cream that had the same taste, texture, consistency, and finish as the ice cream we made in our professional kitchen. Here is the base recipe, which you can also find (with recipes for lots of flavors) in my book, Jeni's Splendid Ice Creams at Home. “Excerpted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer (Artisan Books). Copyright 2011.”

What you will need

2 cups whole milk

4 teaspoons cornstarch

1&1/2 ounces cream cheese softened/room temperature

1/8 teaspoon fine sea salt

1&1/4 cups heavy cream

2/3 cup sugar

2 tablespoons light corn syrup


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