Homemade Ice Cream Base
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Ingredients
- 2cups heavy cream
- 1cup whole milk
- 2/3cup sugar
- 1/8teaspoon fine sea salt
- 6 large egg yolks
Instructions
- In a small saucepan, combine cream, milk, sugar and salt and bring to a simmer over medium heat. Cook until the sugar completely dissolves, about 5 minutes. Remove the pot from heat and set aside.
- In a separate bowl, whisk egg yolks, and while whisking constantly, slowly pour about 1/3 of the hot cream into the yolks to bring them to temperature (this is to avoid inadvertently making scrambled eggs).
- Then pour the yolk mixture back into the pot with the remaining cream. Return the mixture to a medium-low heat and cook until mixture is thick enough to coat the back of a wooden spoon.
- Strain the cream through a fine-mesh sieve into a separate bowl. Cool mixture to room temperature, and then cover and chill your base at least 4 hours, or overnight.
- Churn in an ice cream maker according to the manufacturer’s instructions. You can eat the ice cream right away, but it will be more of a soft serve ice cream. For a firmer product, allow it to continue to firm up in the freezer for a few hours, or overnight.
Recipe Notes
