Ice Cream Base

Plan to make this ahead of your celebration to allow time for freezing.

1 cup Longmont Diary Whipping Cream
3 cups Longmont Dairy Half and Half
8 Egg-land’s Best Egg yolks (Egg whites can be frozen for later use.)
1 cup white sugar
⅛ teaspoon salt

In a heavy saucepan, mix the cream, half-and-half, egg yolks, sugar, and salt. Heat over medium-low heat, stirring constantly with a silicone spatula, until the mixture starts to steam and thickens. Do not boil. Test by coating the back of a spoon. Remove from heat and add flavors (see below).
Cool the ice cream base in a bowl, cover and refrigerate overnight. The next day, pour into an ice cream maker, and freeze according to the manufacturer’s directions. Remove the ice cream, pack in a covered container, and freeze for 2 hours or overnight before serving.

Flavors and Tips
Vanilla: Add 2 tablespoons vanilla extract when base is cooling.
Chocolate: Add ½ cup cocoa powder (Dutch processed preferred) to the ingredients of the base before cooking. Add 1 tablespoon vanilla extract after you remove the base to cool.
Fruits: Clean and puree fruit (strawberries, bananas, peaches) to equal 1 cup. Add 1 tablespoon lemon juice and stir. Chill 2 hours. Combine with base just prior to freezing in the ice cream maker.
For softer ice cream: add 2 tablespoons of alcohol. Try Kalhuà or crème de cacao for chocolate, kirsch for fruits, or vodka.