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Marlene's - Cranked Ice-Creams

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HAND-CRANKED ICE CREAM BASE
2
c. heavy cream
1 c. whole milk
⅔ c. white sugar
⅛ tsp. fine sea salt
6 large egg yolks
Your choice of flavoring (see note)
Instructions
  • In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes.
  • Remove pot from heat. In a separate bowl, whisk yolks.
  • Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  • Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  • Strain through a fine-mesh sieve into a bowl.
  • Cool mixture to room temperature.
  • Cover and chill at least 4 hours or overnight.
  • Churn in an ice cream machine according to manufacturers’ instructions.
  • Serve directly from the machine for soft serve, or store in freezer until needed.

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The love of a family, is one of life's greatest blessings.