Ice Cream Base
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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
Directions
- 1. 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.
- 2. Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.
- 3. 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.
- 4. 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.
Nutrition Facts
serving: 8 servings
calories: 370 kcal
carbohydrates: 30.3 g
protein: 5.9 g
saturated fat: 14.9 g
cholesterol: 279.2 mg
sodium: 92.8 mg
sugar: 25.2 g