Basic Sweet Cream
MSHS members A.J. and Andrew Zielike are not just passionate gardeners—they're also a talented ice-cream-making team! They adapted Alton Brown's vanilla ice cream recipe as a jumping off point for almost every flavor they make. They simply adjust the amount of sugar they whisk into the egg yolks in this base ice cream recipe depending on which fresh, homegrown ingredients they're adding for flavor. For photos of their garden and ice cream inspiration, follow @ajtzzzzzz.
- 9 oz sugar
- 8 egg yolks
- 3 cups of half-and-half
- 1 cup heavy cream
- Pinch of salt
- Place half-and-half and heavy cream into a medium saucepan, over medium heat. Bring mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract (if using). Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
- Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.