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Ice Cream Base with Variations




Source of Recipe


CD Kitchen


List of Ingredients




2 cups heavy (whipping) cream
1/2 cup half-and-half
8 egg yolks
1 cup sugar


Recipe



In a heavy medium saucepan over medium-high heat, bring the cream
and half-and-half to a boil. Meanwhile, beat the egg yolks with
the sugar in a medium bowl until light and fluffy, 6 to 8 minutes.
Slowly whisk some of the hot cream mixture into the egg yolks,
then add the egg yolks to the hot cream mixture and cook over
medium heat for 8 minutes, or until the mixture begins to boil
and is thick enough to coat a spoon. Remove from heat, cover and
chill in the refrigerator overnight.

Freeze in an ice cream maker according to the manufacturer's
instructions, or see below if you do not have an ice cream freezer.

Variations:

Vanilla Ice Cream: Split 1 vanilla bean lengthwise and add it to
the cream mixture before cooking. Remove the bean pieces before
adding the eggs. Or, stir 1 tablespoon vanilla extract into the
chilled ice cream base and freeze in an ice cream machine according
to the manufacturer's directions.

Fruit Ice Cream: Stir 1 cup puréed fruit into the cooled ice cream
base and freeze in an ice cream machine according to the
manufacturer's directions.

Liqueur-Flavored Ice Cream: Stir up to 2 ounces of a liqueur into
the cooled ice cream base and freeze in an ice cream machine
according to the manufacturer's directions.

Macadamia Nut Ice Cream: Prepare vanilla ice cream. Before it is
completely hard, add 1/2 cup caramel sauce and 1 cup chopped
macadamia nuts. Blend into ice cream gently and freeze.