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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

        Additional Notes on possible modification, etc:
            - Making this base with fewer eggs (or using alternate thickeners to substitute for eggs) results in base with a heavy, "oily" mouthfeel - probably due to the high amounts of dairy fat. Reducing both egg count and milkfat content might make for a lighter, softer french base, if the quantities were right.

            - This Philidelphia Ice Cream Base is basically the same as this one, except it omits the eggs entirely. It might be a better starting point to work on lighter ice cream recipes (Butterbeer?)