Custard Ice Cream Base
Ingredients
- 1 cup heavy cream
- 3 cups half-and-half cream
- 8 egg yolks
- 1 cup white sugar
- ⅛ teaspoon salt
Shop ingredients
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Instructions
- Gather all ingredients.
- Heat heavy cream and half-and-half in a heavy-bottomed saucepan over medium-low heat until barely simmering, stirring frequently. Reduce heat to low.
- Whisk egg yolks, sugar, and salt together in a large bowl until thoroughly combined.
- Slowly pour about 1/2 cup of hot cream mixture into egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to egg yolk mixture. Pour egg yolk mixture back into the saucepan with 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 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. Enjoy!
Source
Original recipe: View Original
