I started experimenting with making ice cream last year, but as with most things I quickly got lazy and wanted to simplify the process. Most recipes require scalding the milk and tempering the eggs – turns out this is completely superfluous! By just combining all ingredients and warming, you can create a custard base that will churn up nice and silky!

Ice Cream Base

Print Recipe
Course Dessert
Servings 1.5 pints

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 2/3 cup sugar
  • 1/8 tsp sea salt
  • 4 large egg yolks
  • 1 tsp vanilla

Instructions
 

  • Whisk together the eggs and sugar until the yolks are a pale yellow. Combine egg mixture and remaining ingredients in a saucepan.
  • Cook over medium-low heat, stirring frequently, making sure not to boil. Remove from heat when the mixture is thick enough to coat the back of a spoon.
  • Strain through a fine mesh strainer into a bowl, cool to room temperature. Chill in refrigerator overnight.
  • Churn in an ice cream maker.