Ice Cream Base

I love homemade ice cream. We used to have it at lots of family gatherings when I was a child. I remember when my Uncle Ross and Aunt Mary gave my husband and I an ice cream maker as a wedding gift and I thought that was the coolest thing! This is my favorite vanilla ice cream recipe. It is can also be used as a base for other flavors (add 1/2 cup cocoa for chocolate, or make eggless chocolate chip cookie dough and add little chunks to the ice cream after it has churned but before you freeze it, try fresh berries, etc.) Alright, "I scream, you scream, we all scream for ice cream!"

Ice Cream Base

INGREDIENTS:

- 3 cups heavy cream

- 1 cup whole milk

- 8 egg yolks

- 1 cup white sugar

- 1/8 tsp. salt

- 1 tsp. vanilla

DIRECTIONS:

Pour heavy cream and milk into a heavy saucepan, place over low-medium heat, and heat until barely simmering, stirring frequently. Turn the heat down to low.

Whisk together the egg yolks, sugar, salt and vanilla in a large bowl until thoroughly combined. (If making chocolate ice cream, whisk in the 1/2 cup cocoa as well).

Slowly pour about 1/2 cup hot cream mixture into the egg yolk mixture, whisking constantly. Repeat 3 times more, whisking thoroughly before adding each additional 1/2 cup of hot cream. Pour the egg 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 (about 5 to 8 minutes). Do not let mixture boil.

Pour 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 manufacturer's directions. Remove the ice cream*, pack into a covered container, and freeze for 2 hours before serving.

*If you are adding mix-ins such as nuts, chocolate chips, fruit, brownie bites, etc. stir those in before you pack into the covered container for freezing.