Sweet Cream Ice Cream

by Missy Kampling

Summer 2011 Issue

Prep time: 60 Minutes

Cook time: 2 Hours

Serves: 4

A basic recipe for rich and creamy ice cream for you to experiment with. During the last five minutes, add in anything that tickles your fancy: perfectly ripened berries, maybe some chocolate, coffee anyone?

Ingredients

1 cup heavy whipping cream
1 cup half-and-half
¾ cup sugar
2 egg yolks

Directions

Simmer whipping cream over low heat until steam is visible.

Meanwhile, in a medium bowl, whisk together egg yolks and sugar until the sugar is fairly dissolved and the mixture is somewhat frothy.

Slowly and carefully (to avoid scrambling the eggs), whisk the egg and sugar mix into the cream.

Simmer for an additional 6 minutes on low heat. (Do not boil the mixture, otherwise the eggs could scramble and the cream will curdle.)

Remove from heat. Place ice cream base into a medium bowl and refrigerate for 2 hours.

After the ice cream base has been refrigerated, pour the mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions.

How was it?