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
- 1/3 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, milk, 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.
Peach or Apricot Variation
- Pit and dice 1 1/2 pounds peaches or apricots (no need to peel them).
- In a saucepan over medium heat, gently simmer fruit with 1/4 cup sugar until fruit is tender, about 10 minutes.
- Purée in a food processor or blender.
- Make the base without milk.
- Stir 1/4 cup buttermilk and the fruit purée into warm, strained base.