Ice Cream Base Recipe

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.

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; place in refrigerator and chill 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.