Ice Cream With a Kick (basic cream base)

7:00 am on 25 January 2016


  • 2 ½ cups whole full fat milk – preferably organic
  • 1 -  300 mil full heavy cream – preferably organic
  • 1 ½ oz or 3 heaping tsp. Philadelphia style cream cheese – preferably organic
  • 1 tablespoon corn starch
  • ¼ tsp sea salt
  • 2/3 cup sugar – or to taste
  • 2 tablespoons of light corn syrup (glucose)


Place cream cheese in approx. 2 – 2.5 litre bowl

Whisk in salt

Set aside

Mix cornstarch with approx. 3 Tblspoon milk to make a soft slurry paste. Set aside

Combine remaining milk, cream, sugar, glucose syrup and gradually warm in an approx. 3.5 – 4 litre stove top pan.

Stir occasionally. Once mixture has blended, all sugar melted, turn heat up to med. As mixture begins to bubble, increase heat slightly so that mixture comes to a rolling bubble. Mixture will climb up the sides of the pan and large bubbles will form. Be sure the mixture does not burn at the bottom or boil over.

Remove mixture from heat. Pour in cornstarch/milk mixture & blend with spatula.

Return pan to heat. Stir constantly, for about one minute, until mixture thickens. Never allow mixture to burn.

Remove mixture and pour gradually over cream cheese, half of mixture at a time. Whisk until all lumps removed  & cool slightly. Place cling wrap directly onto custard surface and place in refrigerator until cool. For best results, let sit over night in refrigerator.

This is the basic custard from which all Scream-Licious ice creams are made.

Place chilled custard into ice cream machine and follow manufacturer’s instructions.

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