Homemade Ice Cream Base

About 1 ½ Quarts

 

 

3 cups half-and-half

1 cup heavy cream

8 egg yolks

1 cup granulated sugar

1/8 teaspoon salt

 

Directions

  1. Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently until temperature reaches about 115 degrees. Turn the heat down to low.

 

  1. Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.

 

  1. Using your largest ladle, slowly add one ladle of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three - four times more, whisking thoroughly as you add each ladle. Pour the egg yolk 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, 6 to 8 minutes. Do not allow mixture boil. Target 180-185 degrees.

 

  1. Pour the ice cream base into a bowl and allow to cool for about 20 minutes. Place in refrigerator and chill at least 6 hours.

 

  1. Strain and pour into an ice cream machine, and freeze according to the manufacturer's directions. You should have a soft-serve consistency.

 

  1. Remove the ice cream, pack into a covered container, and freeze at least 2 hours to harden before serving. (Even if you are not looking for alcohol flavored ice cream, you should add about 1 oz or more of vodka or bourbon prior to freezing. It will make for a smoother consistency of ice cream, and less ice crystals).

 

Variations

 

*      Vanilla Ice Cream – After step one, add 2 teaspoons or two vanilla beans into hot mixture

*      Bourbon Ice Cream – After step three, add 2 oz Bourbon and stir to incorporate.

*      Cookies and Cream Ice Cream – During step 5, after straining, chop 16-18 Oreo cookies and add to mix. Pour into ice cream machine. Before final freezing, chop 6-8 additional chocolate chip cookies and stir into ice cream.

*      Reese’s Pieces Ice Cream – During step 5, after straining, chop one cup Reese’s pieces and add to mix. Pour into ice cream machine. Before final freezing, chop and add an additional ½ cup Reese’s Pieces and stir into ice cream.

 

The Wine Cellar, San Marcos

Brian Montgomery, Chef and Owner

www.winecellartexas.com