I've been experimenting. This is the BEST ice cream base out there - never too hard or too soft! I have used a Cuisinart Ice Cream Maker and a KitchenAid ice cream maker attachment for my mixer. Both are fantastic!
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3/4 cup sugar
1 cup milk (whole milk only) 1/4 tsp. salt 7 egg yolks 2 cups heavy cream (not 1/ & 1/2) 1 tsp vanilla |
- Stir together 1 cup milk and sugar over medium heat. Stir and watch carefully. Do NOT boil, just bring to a simmer. Remove from heat.
- Whisk together the egg yolks and salt.
- Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking. The trick is to get the egg yolk mixture very thick..
- Next pour all the egg yolk mixture into the remainder of the milk and sugar in the pan.
- Stir CONSTANTLY until thickened over medium to low heat. Do NOT boil. When it is thick enough to coat the back of a spoon or even thicker (!), remove from heat. Strain with a wire mesh strainer into a bowl, cover with plastic wrap, and refrigerate at least 6 hours or overnight.
- Stir in 2 cups of cream and vanilla. Churn in your ice cream maker!
- Freeze for at least 2 to 3 hours after churning.
