Ice cream in its most basic form is simply frozen heavy cream with sugar. In the 18th century, some ice cream makers began adding egg yolks to their recipes to provide a softer texture and richer flavor. The addition of eggs also meant that you could reduce the amount of cream, which was relatively expensive in those days. Technically, adding eggs turns an ice cream into a frozen custard, but "ice cream" is routinely used to describe both kinds of frozen treats.
Step 1
Combine the half-and-half, whipping cream and sugar in a pot and place it over medium heat on the stove top.
Step 2
Stir the cream mixture regularly until it just begins to simmer. Remove it from the heat and allow it to cool for 10 to 15 minutes.
Step 3
Pour the mixture into an airtight container and place it in the refrigerator for 24 hours. According to Food Network's Alton Brown, refrigerating before freezing helps "mellow out the flavors."
Step 4
Remove the mixture from the refrigerator and pour it into an ice cream maker. Depending on your ice cream maker, you may have to use a crank --- either manual or electric --- or merely place the container in the freezer to achieve ice cream consistency.
Tips and Warnings
- Add flavors such as vanilla or chocolate after the mixture is removed from stove. If you want to add fruit or candies, add them before you place the ice cream in the ice cream maker.
Things You'll Need
- 2 cups half-and-half cream
- 1 cup whipping cream
- 14 tbsp. sugar
- Pot
- Ice cream maker
Member Comments