Marlene's - Cranked Ice-Creams

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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