Homemade Ice Cream

Makes 1 quart

  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 cup sugar
  • ½ teaspoon salt
  • 8 large egg yolks
  • Flavoring of choice

Combine cream, milk, sugar, and salt in a saucepan. Heat, stirring, about 5 minutes over medium-low, or until sugar is completely dissolved. In a small bowl, whisk egg yolks. While whisking, pour about a cup of the cream mixture into the eggs and then return everything to the saucepan. Cook over medium-low, stirring with a wooden spoon, for 8–10 minutes, or until mixture coats the back of the spoon and is at about 170°. Do not boil. Strain mixture through a fine sieve. Place in a container, and refrigerate for several hours, or overnight. Add desired flavorings, including up to 1 cup of fresh fruit.

Place into an ice cream machine and churn according to the directions. Alternatively, pour the mix in a container, freeze for 1 hour, remove, and stir vigorously. Chill another 30 minutes, stir again, and repeat for 2 hours. Store in the freezer.