Custard Ice Cream Base

Ingredients

• 1 cup heavy cream
• 3 cups half-and-half cream
• 8 eggs yolks
• 1 cup white sugar
• 0.13 teaspoons salt

Instructions

1. 1

   Gather all ingredients.

2. 2

   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.

3. 3

   Whisk egg yolks, sugar, and salt together in a large bowl until thoroughly combined.

4. 4

   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.

5. 5

   Pour ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight.

6. 6

   The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions.

7. 7

   Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving. Enjoy!