Ice Cream Base

Ice Cream Base

Ingredients:

• Cream 1 cup
• Evaporated milk 1 tin
• Egg yolks 8
• Caster sugar 1 cup
• Salt a pinch

Method:

• Put the cream and evaporated milk into a saucepan, heat until barely simmering. Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined. Slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.Pour the ice cream base into a bowl and allow to cool for about 20 minutes, placing in refrigerator and chilling overnight. The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions. Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.