When typically making an ice cream base at home, the egg yolks are set aside as a combination of milk, sugar, and salt simmers on the stove.Then the milk is spooned over the eggs and the new ...

Whisk the egg yolks in a large stainless-steel bowl. Very gradually whisk in 1/2 cup of the hot half-and-half mixture, then gradually whisk in the rest.

Prepare the Ice Cream Base: In a saucepan, heat the heavy cream , milk , and sugar over medium heat, stirring occasionally. In a separate bowl, whisk the egg yolks (if using).

Many ice cream recipes use an egg custard base to give the finished ice cream its thick, smooth texture. “Eggs are an emulsifier,” Cuscuna explained, containing both proteins and fats that ...

1. Use heavy cream. This recipe involves whipping heavy cream until stiff peaks form, which is a firm structure you can’t achieve with half-and-half or milk.