Custard-style Ice Cream Base
For 1qt/l of ice cream, you're going to need...
400g heavy cream
400g whole milk
120g cane sugar
6 egg yolks (90-100g)
- About 9 hours total (1 hour active time)
- saucepan, at least 1.5qt/l
- ice cream maker, at least 1.5qt/l
- In a small bowl:
+ 120g cane sugar
+ 6 egg yolks
+ 2g salt
Whisk to combine thoroughly. Set aside.
- In a saucepan:
+ 400g heavy cream
+ 400g whole milk
Place over medium-low heat and bring up to 170°F / 77°C.
When the milk/cream mixture is up to temp, ladle small amounts into the sugar and egg mixture then whisk rapidly to temper the eggs.
Once the egg mixture is hot, pour it all into the saucepan and continue heating over medium-low until it becomes thick enough to coat the back of a spoon.
Once thickened, pour off into a sealable, heat-resistant container and place in a refrigerator to age the mix and cool down to 40°F/10°C - approximately 4 hours.
When the mix is down to temp, transfer to a pre-chilled ice cream maker and run the ice cream maker until the ice cream is fully thickened.
Transfer ice cream into a sealable container and freeze for at least 4 hours (ideally overnight).
Allow ice cream to thaw at room temperature for about 10 minutes before scooping.