While it’s certainly possible to make and eat ice cream all year long. it’s during the summer that our screams for Ice cream kick into high gear.
With so many fresh ingredients available, a basic custard base can quickly be turned into a delight. Combine heavy cream, milk, sugar, and a bit of salt and cook over low heat until the sugar has dissolved. Whisk a portion of the warm mixture into the egg yolks, then incorporate into the creamy blend. Heat gently, with constant stirring, until it coats the back of a spoon. A quick pour through a fine sieve removes any lumps. Chill the mixture for a few hours, then add any flavorings that strike your fancy. Place into an ice cream machine and churn according to the directions, or pour the mix in a container and still-freeze it.