Ice Cream Base Good Recipes

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Ice Cream Base

"A custard-fashion ice cream base -- from my favored chef -- that any range of flavors may be delivered to. We have used chocolate, banana, strawberry, cookie dough, and blueberries, and all were remarkable!"

Ingredients :

1 cup heavy cream
3 cups 1/2-and-half of cream
eight egg yolks
1 cup white sugar
1/8 teaspoon salt

Instructions :

Prep : 5M	Cook : 8M	Ready in : 10H45M

Pour the heavy cream and half-and-half of cream into a heavy saucepan, region over medium-low warmness, and heat till slightly simmering, stirring regularly. Turn the warmth all the way down to low.
Whisk collectively the egg yolks, sugar, and salt in a huge bowl till thoroughly combined.
Slowly pour about half of cup of warm cream mixture into the egg yolk mixture, whisking constantly. Repeat three times extra, whisking thoroughly earlier than including every additional 1/2 cup of hot cream to the egg yolk mixture. Pour the egg yolk combination back into the saucepan with the ultimate hot cream, and whisk constantly over medium-low heat till the combination thickens and will coat the lower back of a spoon, five to eight mins. Do no longer permit aggregate boil.
Pour the ice cream base into a bowl and allow to chill for about 20 mins; vicinity in fridge and kick back in a single day. The next day, pour into an ice cream maker, and freeze in keeping with the producer's directions. Remove the ice cream, p.C. Into a covered container, and freeze for two hours or in a single day earlier than serving.

Notes :

Additions: 1/2 cup cocoa powder (add to egg yolks, sugar, and salt in Step 2); or 1 tablespoon vanilla extract; or 1 cup pureed fruit (which include strawberries, bananas, peaches, etc.)

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