Basic Ingredients
1. Cream: 2 cups heavy cream
2. Milk: 1 cup whole milk
3. Sugar: 1 cup granulated sugar
4. Egg Yolks: 4 large egg yolks
5. Vanilla Extract: 1 teaspoon pure vanilla extract
Optional Mix-ins
1. Chocolate chips
2. Nuts (walnuts, pecans)
3. Fresh fruit (strawberries, blueberries)
4. Candy pieces (M&M’s, peanut butter cups)
5. Cocoa powder (for chocolate ice cream)
Equipment
1. Ice cream maker (optional)
2. Blender or mixer
3. Medium saucepan
4. Hand mixer or whisk
5. Freezer-safe container with lid
Instructions
1. Combine cream, milk, and sugar: In a medium saucepan, whisk until sugar dissolves. Heat over medium heat until mixture simmers.
2. Temper egg yolks: In a separate bowl, whisk egg yolks. Gradually pour warm cream mixture into egg yolks, whisking constantly.
3. Return to saucepan: Whisk egg yolk mixture back into saucepan. Cook over low heat, stirring constantly, until thickened (170°F).
4. Cool: Remove from heat. Stir in vanilla extract. Let cool to room temperature.
5. Chill: Cover and refrigerate for at least 2 hours or overnight.
6. Churn (optional): Pour mixture into ice cream maker. Follow manufacturer’s instructions.
7. Freeze: Pour mixture into freezer-safe container. Cover and freeze for 2-3 hours, stirring every 30 minutes until desired consistency.
8. Add mix-ins (optional): Fold in mix-ins during the last 10 minutes of freezing.
