Now we aren't here to make a "low-fat", but we are making the BEST tasting ice cream. And really when ice cream is such a treat, why would you want to ruin it and make it "low-fat"?
9 oz sugar (1 1/4 cups)
8 egg yolks
3 cups half & half
2 tsp vanilla extract
1 cup heavy cream
You will also need a thermometer(prefer a digital instant read), and an ice cream maker(prefer one with a removable core that freezes)
Add the egg yolks to a mixing bowl and whisk until light and creamy. I cheated and used my mixer, but hey that's why I bought it right? Right!
Next you will s-l-o-w-l-y add the sugar to the egg yolks while stirring.
The mixture will lighten in color and thicken, until it falls off the whisk in a long ribbon.
As soon as your dairy mixture obtains bare bubbling, kill the heat and grab a ladle .
You can confirm that the mixture is done by dipping a spoon in the mixture, turning it over and "drawing a line" with your finger down the back if the line stays separated then it is perfect.
Kill the heat and transfer your mixture to a metal bowl to cool. Once it has cooled a little you can add the flavor you want the ice cream to be. Just 2 tsp of your preferred extract will do. Or if you are aiming for chocolate take a ladle full (or two) and mix in 1/3 cup dutch processed cocoa powder, then return to the bowl.
(Chocolate mixture with 2 tsp of vanilla extract.) Once it has cooled you can place it in the fridge to help cool it faster. The temperature you are looking for is 40F, usually takes about 4 hours. I get impatient waiting, so I will either do this the night before and let it sit overnight or I will put it in the freezer and continually check the temperature.