Custard Ice Cream Base

The base will keep for 3 to 4 days in the refrigerator in a tightly covered container. Please note it is important that is is well sealed or the base will absorb flavors from other foods. 

• 3 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 egg yolks

1. Place the egg yolks in a bowl and whisk briefly. 

2. Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot.

3. While whisking, slowly poor the eggs to combine with the mixture in the saucepan.

4. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of the spoon, about 8 minutes. Be sure not to let the mixture boil to avoid curdling.

5. Strain the mixture into a clean bowl and use as directed in specific recipes.