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Rolling Desserts Basic Ice Cream Custard: Mis en Place

Rolling Desserts Ice Cream Base Recipe

This Ice Cream Base Recipe is great as an ice cream made with your ice cream maker, but it is developed specifically to work with the Rolling Desserts appliance to roll the ice cream.
Course Ice Cream
Cuisine Canadian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 1 1/2 cups
Author Valerie Lugonja


  • 165 grams or 2/3 cup or 165ml of whole milk (3.5% butter fat)
  • 24 grams or 1 cup or 235ml of heavy cream (35-52% heavy cream)
  • 60 grams or 1/4 cup or 4 tablespoons of sugar
  • 1 egg yolk (large egg)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt


  • 2 teaspoons Matcha Powder
  • 2 teaspoons Cocoa Powder
  • 1 tablespoon Cinnamon


Instructions for base:

  1. Add milk, cream, vanilla, one variation (if using) and 2 tablespoons of sugar to medium pot; stir to combine
  2. Simmer over medium-high heat; once bubbles begin, remove from heat and cool for 10 minutes
  3. Combine egg yolk, salt and sugar in small bowl (will be a thick paste)
  4. Slowly add ΒΌ of cream mixture to egg mixture, stirring constantly
  5. Pour tempered egg mixture back into medium pot; return to stove top at medium-low heat and stir until mixture begins to bubble (about 5 minutes)
  6. Remove from heat and chill in tightly covered container in fridge for 1-2 hours or overnight

Instructions for base in Thermomix Machine:

  1. Insert butterfly and weigh all ingredients into TM bowl (including one variation, if using); mix to combine for 10 seconds at speed 2
  2. set timer for 10 minutes at 90C speed 2; cook for 6 minutes and change temperature to 100C until mixture coats back of a wooden spoon and leaves a path where you run your finger
  3. Cook 2-3 minutes longer, if necessary; chill for 2 hours or overnight
  4. Use as per recipe instruction for Rolling Desserts

Recipe Notes


Only limited by the imagination:
1 teaspoon ground lavender petals,
1 teaspoon smoky paprika
and so on....