The Ice Cream Base
Time: 20 minutes prep time plus several hours’ cooling, chilling and freezing. Quantity makes about 3/4 Pints of ice cream.
Ingredients:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup sugar
- 1/16 teaspoon fine sea salt
- 3 large egg yolks
Your choice of flavoring (see suggestions or invent your own)
- In a small pot, simmer cream, sugar and salt until sugar completely dissolves which is about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. While whisking, slowly add about a third of the hot cream into the yolks, then whisk the yolk mix back into the pot with the remaining cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees F).
- Strain through a fine sieve into a bowl to remove any lumps. Cool mixture to room temperature then cover and chill for at least 4 hours or overnight.
- Remove the Rolling Ice Cream Plate from the freezer and pour on the ice cream base mix, in batches and stir with the spatulas until frozen, then serve or place in a container and store in the freezer until ready to eat.
Chocolate Variation
- In a saucepan, bring 3/8 cup cream and 1 1/2 tablespoons cocoa powder to a simmer.
- Put 1/2 cup chopped chocolate in a mixing bowl.
- Pour the hot cocoa cream over the chocolate and stir until melted and smooth.
- Make the base using 3/4 cups milk, 3/8 cup sugar and no cream.
- Stir chocolate mixture, 3/8 cup sour cream and 1/2 teaspoon vanilla extract into base.
- Strain and chill.