Ice Cream Base
Ice Cream Base is a gluten free and vegetarian recipe with 8 servings. One serving contains 375 calories, 6g of protein, and 26g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of egg yolks, half-and-half cream, heavy cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Summer event. It works well as a dessert. From preparation to the plate, this recipe takes around 10 hours and 45 minutes.
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.