Sweet Cream Ice Cream

← desserts
From the kitchen of: Alicia Wingren
Adapted from this recipe
Ingredients
2 large egg yolks ½ cup granulated sugar 2 cups heavy cream 1 cup milk whole milk

Instructions
In medium saucepan over medium heat, heat heavy cream until very hot but not boiling (130°), stirring often.

Place egg yolks and sugar in mixer bowl. Wire whip on speed 2 for about 30 seconds, or until well blended and slightly thickened. Continue on speed 2, gradually add milk, mix until well blended. Add heated cream slowly until well blended. Return cream mixture to medium saucepan; cook over medium heat -stirring constantly- until small bubbles form around the edge and mixture is steamy. DO NOT BOIL. Transfer mixture to a quart jar. Refrigerate for at least 8 hours to chill completely.

For the KitchenAid Ice Cream Maker attachment, the completely frozen bowl must be secured to the base and dasher secured to the bowl.

Once the drive assembly is attached to the motor head, the head must be placed in the down position and then locked. Be sure to turn on the mixer to the "stir" setting before pouring in your ice cream base.

Allow the ice cream maker to churn your ice cream for around 30 minutes.

After churning to a soft serve consistency, scoop ice cream into a freezer-safe container (Rubbermaid Brilliance 4.7c works perfect for one 1 quart batch) and freeze for a few hours for a hard and scoop-able ice cream texture.

Add any desired toppings and enjoy!