Ice Cream Base or Smiling on the Inside

Ice cream is one of my most favorite things.  Let's be honest: it's fantastic.  My life was changed when my dear husband bought an ice cream machine for my birthday.  Yeah!  My life was changed even more when I went to composed frozen dessert class.  We made three kinds of ice cream from one base.  That times 4 students equals 12 ice cream flavors, one custard.  Brilliant.  

Now, I can make a batch of base, which I just did, portion it into 2 C. servings, which I will do in a moment, and freeze.  Then, I will have ice cream at my finger tips.  Just thaw, flavor, and churn. 

This recipe is a basic custard.  I always half it because I can't pour 2 quarts of liquid into a bowl full of eggs while whisking vigorously.  But, if you have a cooking buddy, or really strong arms, use the full.

Ice Cream Base

1 1/2 quarts whole milk
1 pint heavy cream
2 t. vanilla
16 egg yolks
20 oz. granulated sugar

Combine milk, cream, and vanilla in heavy saucepan and bring to boil.

Whisk egg yolks and sugar together in a mixing bowl.

While whisking eggs, pour 1/3 of milk mixture into bowl.  Return saucepan to stove and add the egg mixture.

Cook over medium heat until slightly thickened.  It takes about 4-5 minutes.  Pour through fine mesh strainer into clean bowl.

At this point you can chill it and use immediately or portion and freeze.

Notes:
Don't whisk the eggs and sugar together before the milk is almost at a boil.  Doing so before will create dried pieces of egg that you don't want in your ice cream.
When thickening the custard don't cook high heat to make the process faster.  Doing so can curdle the eggs.