Ice Cream Base Recipe

Name: Ice Cream Base
Prep time: 5 min
Cook time: 10 min
Total time: 10 h 45 min
Yield: 8 servings
Ingredients: 1 cup heavy cream; 3 cups half-and-half cream; 8 egg yolks; 1 cup white sugar; 1/8 teaspoon salt

Ingredients

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

	PREP TIME 5m	COOK TIME 10m	TOTAL TIME 10h45m
YIELD 8 servings

Instructions

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.