Ice Cream Base (French/Eggs)
Ingredients
6 large eggs
3/4 cup of sugar
2 cups of heavy cream
1 cup of whole milk
Vanilla extract to taste
(1tbsp for strong vanilla)
(omit vanilla for a sweet cream base)
Salt to taste
Instructions
Separate egg yolks
Whisk egg yolks and sugar together until completely combined
Whisk in your dairy until combined
Cook your base on medium heat until it forms a custard (custard test or 180f-185f)
(Add flavorings, ex. vanilla, if using)
Strain into a container and let rest in fridge until cold, preferably overnight
Churn ice cream and harden it in the freezer