Prep Time::5 mins
Cook Time::10 mins
Additional Time:: 10 hrs 30 mins
Total Time:: 10 hrs 45 mins
Servings::8
Yield::8 servings
Ingredients
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1 cup heavy cream
3 cups half-and-half cream
8 egg yolks
1 cup white sugar
⅛ teaspoon salt
Directions
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.
Recipe Tips
For a chocolate base, add 1/2 cup cocoa powder with the egg yolks, sugar, and salt in Step 2.
For a vanilla base, stir in 1 tablespoon of vanilla extract in Step 4 before chilling overnight.
For a fruity base, stir in 1 cup of puréed fruit (such as strawberries, bananas, peaches, etc.) in Step 4 before chilling overnight.