Decadent Homemade Ice CreamA dish of this during the summer is so good. Other homemade ice creams without the custard base tend to be icy, but this has a rich flavor and scoops out like store bought ice cream.
2 eggs
1 C sugar
1/4 tsp salt
2 1/2 C whipping cream
2 C half and half
2 1/4 tsp vanilla
In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees F. (Watch the heat otherwise you'll curdle the eggs). Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Pour into ice cream maker with vanilla to freeze immediately. (You can cover and refrigerate overnight if desired. If refrigerated, when ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer). Freeze according to the manufacturer's directions ~ 25 minutes or until thickened. Add mix ins the last 5 minutes. We like 1 C chopped Oreo cookies, or crushed Butterfinger candy bars, fresh fruit would be delicious too. When finished, place ice cream in Tupperware to let 'ripen' in the freezer, this takes several hours and will make the mixture come to the consistency of store bought ice cream.
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