How to Make Ice Cream Like Humphry Slocombe: The Humphry Slocombe Ice Cream Base Recipe

Wondering how to make ice cream like Humphry Slocombe? We were, so we did some research. We read the Humphry Slocombe Ice Cream Book, and we encourage you to click the link and do the same.

Below you’ll find our copycat ice cream base recipe for Humphry Slocombe.

But first, let’s summarize what Humphry Slocombe does differently to make its ice cream base so extraordinary.

Milk and Cream: two parts cream to one part milk, similar to Jeni’s Ice Cream, Ben & Jerry’s, and Van Leeuwen. This is about dialing in the butterfat percentage. Ice cream typically has 10 – 18% butterfat, while gelato only has 4 – 8% butterfat. More cream places the Humphry Slocombe base on the higher end of the butterfat percentage scale, creating a creamier, richer taste.

Sugar: Humphry Slocombe uses more sugar in its base than most premium brands—a full cup of sugar. Only Coolhaus uses more sugar, 1 1/4 cups of sugar. In comparison, Salt & Straw uses only a 1/2 cup of sugar. As a result expect from Humphry Slocombe’s recipe not just a sweeter base but also an ice cream that stays quite soft even after a long time in the freezer. Why? Because sugar helps to keep a base pliable, easy to scoop, not too hard or chalky.

Egg yolks: only three of them. This is a comparatively modest number of egg yolks for an ice cream base recipe. For example, look at the recipes from Coolhaus and Van Leeuwen—they each use eight egg yolks! What’s the purpose of using eggs in an ice cream base? The yolks thicken the base, adding structure and texture. The eggs also emulsify the base—they bind to water in the base to prevent ice from forming, keeping the base creamy, not icy.

Heat: twice-cooked, similar to Häagen-Dazs, Coolhaus, and Big Gay Ice Cream. Heat loosens the proteins in the milk, making for a richer, milkier-flavored base. And the second heating to 175°F helps to pasteurize the eggs.

Rest: Much like Salt & Straw, Humphry Slocombe recommends that the base rest in the fridge after cooking, ideally overnight. This gives the cooked milk proteins time to relax, resulting in a more complex, milkier flavor, and a smoother texture. Why? Because proteins taste better the day after they’re cooked when they’ve had some time in the fridge to relax and develop a more complicated flavor.

Contents

HUMPHRY SLOCOMBE ICE CREAM BASE RECIPE

Yield

1 quart

Ingredients

2 cups heavy cream
1 cup whole milk
1 cup sugar
3 egg yolks

Tools

Two large bowls
Fine-mesh sieve
Non-reactive saucepan
Heatproof mixing bowl
Measuring cups
Thermometer
Rubber spatula
Whisk

Instructions

Fill a large bowl with ice and water. Place a second bowl in the ice bath.
Combine cream and milk in a non-reactive saucepan over medium heat, whisking occasionally, until it reaches 170°F. Do not boil.
While dairy mixture is heating, whisk together egg yolks and sugar until blended into a uniform color and consistency.
To the egg mixture slowly and gradually add one-half of the hot milk mixture, pouring in a little at a time, and whisking constantly.
Pour the egg and dairy mixture into the saucepan with the remaining half of the dairy mixture.
Return saucepan to medium heat. Stir constantly with rubber spatula while frequently scraping the bottom of the saucepan to prevent scorching. Simmer, don’t boil.
Within about 10 minutes or so, the custard base will begin to thicken and coat the spatula, indicating the base is finished. (Note: some cookbooks recommending holding the egg yolk mixture at 175°F for at least 25 seconds to pasteurize the eggs; they also recommend not exceeding 180°F as this will scramble the eggs.)
Pour mixture through a fine-mesh sieve into the bowl sitting over the prepared ice bath. Stir occasionally until custard cools completely.
Pour cooled mixture into container and cover. Refrigerate until chilled, at least 1 hour, but preferably overnight. Use within 4 days.
Pour mixture into your ice cream maker. Process as you usually would, following manufacturer instructions.