Ice Cream Base

Ingredients

• 1 cup heavy cream
• 3 cups half-and-half
• 8 egg yolks
• 3/4 - 1 cup white sugar, depending on ice cream flavor and add-ins
• 1/8 teaspoons salt

Directions

1. Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low.
2. Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.
3. 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. (This will temper the eggs.)
4. 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,  about 5 to 8 minutes. Do not let mixture boil.
5. Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. 
6. 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.

Variations:

• Vanilla Ice Cream- Stir in 2 teaspoons vanilla extract to the cream mixture before freezing. Use one whole cup of white sugar.