Simple Custard Ice Cream Base

This makes just the right base for a kitchen aid ice cream maker (2 quarts). It can be eaten as is (vanilla ice cream), add some vanilla paste or beans for extra vanilla flavor. We've also used it as the base for mint chocolate chunk, chocolate peanut butter cup, strawberry, strawberry cheesecake and cookies and cream. We have a list of so many more we are excited to try and this is the tried and true base for us (nice and thick, doesn't leave a coating on the roof of your mouth and doesn't use too many eggs).

Simple Custard Ice Cream Base

Time: 20-25 minutes (plus 6+ hours to cool in the fridge)

Ingredients:

2 Cups of Cream (not heavy)

2 Cups Whole Milk

3/4 Cup of Sugar 

Pinch of Salt

2 egg yolks

1-2 tsp of Vanilla

Directions:

Heat cream, milk, sugar and salt on medium low until sugar has dissolved.

Whip egg yolks for 1 minute.

Temper dairy-cream mixture into egg yolks.

Stir constantly on medium heat (include bringing to a simmer/low boil) for 15 minutes.

Take off heat, stir in vanilla. Refrigerate.

If custard breaks, place pan in bath of cold water, whisking rapidly for about a minute or until smooth (avoid getting any water into pot).