How to Make Ice Cream Like Ben & Jerry's: The Ben & Jerry's Ice Cream Base Recipe

Ben & Jerry’s provide three different ice cream base recipes in their cookbook, Ben & Jerry’s Homemade Ice Cream & Dessert Book. But below you’ll find only the first recipe. The reason: the other two recipes don’t produce a premium base similar to that found in a pint of B&J’s.

Eggs: B&J’s base recipe includes eggs. This helps make the base creamy, acts as a thickener, and when cooked, adds a hint of custard flavor.

Incorporating protein—here eggs—helps reduce moisture in the base. This happens because water in the base binds with the egg protein. And water that is bound to protein resists turning into ice, keeping the base creamy and smooth.

You’ll notice B&J’s base also includes slightly more cream and sugar than many other base recipes. This makes B&J’s base denser, creamier, richer, and sweeter than the typical base.

B&J’s recipe assumes that you have pasteurized eggs. If not, an alternative recipe is also provided for those using unpasteurized eggs.

Contents

BEN & JERRY’S SWEET ICE CREAM BASE RECIPE

YIELD

Makes About 1 Quart

INGREDIENTS

2 cups heavy whipping cream
1 cup whole milk
3/4 cup granulated sugar
2 large pasteurized eggs* (see alternate instructions below if your eggs are not pasteurized!)

INSTRUCTIONS IF USING PASTEURIZED EGGS

Whisk pasteurized eggs in a mixing bowl until light and fluffy, 1 – 2 minutes.
Gradually whisk in sugar, a little at a time. Continue whisking until completely blended, about 1 minute more.
Pour in the milk and cream. Whisk to blend.
Pour mixture into an ice cream maker. Process as you usually would with your particular ice cream maker, following manufacturer instructions.

* ALTERNATE INSTRUCTIONS IF USING UNPASTEURIZED EGGS

Whisk unpasteurized eggs and sugar in a bowl until combined.
Whisk cream and milk in a sauce pan over medium-low heat. Remove from heat when the mixture reaches 140° F.
Slowly and gradually whisk a third of the heated cream and milk mixture with the eggs and sugar.
Pour the egg/sugar/milk/cream mixture back into the sauce pan with the remaining cream and milk.
Whisking continually, heat the mixture over medium-low heat until it reaches 175° F. Hold the mixture at 175° F for at least 25 seconds.
Strain the mixture into a bowl using a sieve.
Cool in refrigerator until mixture is below 40° F.
Pour cooled mixture into ice cream maker. Process as you usually would with your particular ice cream maker, following manufacturer instructions.