Description
A custard-style ice cream base — from my favorite chef — that any number of flavors can be added to. We have used chocolate, banana, strawberry, cookie dough, and blueberries, and all were wonderful!
Ingredients
- 1 cup heavy cream
- 3 cups half-and-half cream
- 8 egg yolks
- 1 cup white sugar
- ⅛ teaspoon salt
Instructions
- Pour the heavy cream and half-and-half cream into a heavy saucepan
- place over medium-low heat
- and heat until barely simmering
- stirring frequently. Turn the heat down to low.
- Whisk together the egg yolks
- sugar
- and salt in a large bowl until thoroughly combined.
- Slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture
- whisking constantly. Repeat three times more
- whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot cream
- and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon
- 5 to 8 minutes. Do not let mixture boil.
- Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. The next day
- pour into an ice cream maker
- and freeze according to the manufacturer’s directions. Remove the ice cream
- pack into a covered container
- and freeze for 2 hours or overnight before serving.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 10 hrs 45 mins
Servings: 8