Ice Cream Base

Ingredients

• Servings: 8
• 1 cup heavy cream
• 3 cups half-and-half cream
• 8 egg yolks
• 1 cup sugar
• 1/8 teaspoon salt

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 10 hrs 45 mins


• 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.