Basic Ice Cream Recipes

ICE CREAM BASE

Steps:

• 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.

EASY HOMEMADE VANILLA ICE CREAM

Steps:

• In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.

BASIC ICE CREAM

Steps:

• bring cream and half-and-half to a simmer. add flavors to it during this step. turn off heat.
• whisk egg yolks and sugar together until yolks lighten.
• temper yolk mixture my adding a small amount of the hot cream mixture, and whisk to combine. add remaining cream mixture to combine, and return heat.
• heat on low until mixture thickens slightly, stirring (not whisking) continuously.
• strain, and refrigerate until cool, 2-4 hours.
• freeze in an ice cream maker. if solids or chunks are desired, stir in after freezing in machine, but before freezing hard in freezer.