I've been posting some of our most popular nitrogen ice cream recipes on the site, so here's a very handy ice cream base recipe.
This is the fresh custard that makes the ice cream rich and velvety.
You can use any custard, or thick liquid to make ice cream, even commercial custard and yoghurt.
We use only natural products for our liquid nitrogen ice cream – a classic cooked egg yolk, milk & sugar custard with no artificial preservatives or stabilisers.
Liquid nitrogen ice cream is the freshest, healthiest ice cream that you can ever eat – because it's fresh.
The speed of the deep-chill from liquid nitrogen prevents lactose crystallisation, and as it's not being stored in the freezer, there's no need for preservatives, stabilisers and emulsifiers to stop it turning icy over a month or two.
This ice cream base is also fine for traditional ice cream machines. The fresh ice cream lasts a week in the freezer if made naturally, but you need to be careful about additives like chocolate which can make ice cream very hard, or alcohol & sugar which can make ice cream very soft.
This is an ice cream base recipe – but it's also a classic custard "Anglaise" sauce in its own right.
To use it as a sauce, just add flavour, such as Baileys, or melt in a little chocolate etc
Ingredients for liquid nitrogen ice cream base recipe
300g Liquid whipping cream, thick
500g Milk, plain,
4ea Eggs, 60g (each)
130g Sugar, white, plain
1/. Bring cream and milk to the simmer but do not boil
2/. Mix egg yolk and sugar – whisk to combine immediately
3/. Slowly whisk in 30% of the hot milk and cream to the yolks and sugar
4/. Pour this egg sugar milk and cream mix back into the remaining milk and cream in the pot and heat slowly, stirring constantly until the mixture thickens
5/. Strain immediately and cool to 5 Degrees C in an ice & water bath
6/. Store chilled in an airtight container
Second easier method
There's a second method to make this ice cream base recipe, which cuts the cooking time dramatically.
It's the 'scientific' method as detailed in the great book "what Einstein told his cook".
Instead of the pouring and slow-cooking and watching, the method is reversed. The mass of the milk is increased with the sugar, so the temperature differential is just sufficient to cook the yolks. The timing and speed of pouring and whisking is critical, but once mastered, it's a safe, reliable, fast no-fuss method.
Master it. Not many pastry chefs know this method, and it's a real time-saver.
1/. Add the sugar goes into the milk and cream – NOT in the egg yolk. Heat milk, cream and sugar to a simmer but do not boil.
2/. While the cream & milk are heating, warm the egg yolks to tepid – ie remove the chill, but don't make them 'warm'
3/. Starting slowly, and taking 10-15 seconds in total, pour all of the hot milk and cream into the yolks, whisking well
4/. Continue whisking for 20 seconds, then strain quickly and immediately into a bowl.
It should now be ready, at full thickness.
This method really works and is a huge timesaver. You may botch up a batch or two getting it right – main problem is warming the yolks too much. A couple of degrees too much, and you have scramble egg.
I've also uploaded a video, photos and technique for toasted coconut liquid nitrogen ice cream from Centara Grand Beach Resort and Villas Krabi in South Thailand.
Questions and feedback welcome. I'll respond as soon as I can, which is normally within a day or two.
Thanks for visiting chef-a-gogo.