This ice cream base makes a classic custard ice cream with egg yolks, heavy cream, and sugar for the richest, smoothest, creamiest homemade ice cream.
Preparation Time
5 mins
Cooking Time
10 mins
Total Time
15 mins
Calories
370 Calories
Recipe Instructions
Step 1
Gather all ingredients.
Step 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.
Step 3
Whisk egg yolks, sugar, and salt together in a large bowl until thoroughly combined.
Step 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.
Step 5
Pour ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight.
Step 6
The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions.
Step 7
Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving. Enjoy!
