98321 Premium Ice Cream Base
Terry Pogue
Recipe By: Alton Brown
9 ounces sugar -- preferably vanilla sugar
8 egg yolk
3 cup half and half
2 teaspoons vanilla
1 cup of heavy cream
Put dairy in saucepan and scald. whisk the yolks until they are light and
creamy slowly add the sugar into the eggs while whisking until it's light
in color and thickened to achieve the ribbon stage. Temper your egg
mixture with the warm dairy. Add the egg mixture to the pan with the rest
of the dairy. Heat slowly to 170F while stirring. The slower you heat
the eggs the better texture you'll have in the ice cream. Heat until you
can nape the back of a spoon.
Recipe Notes
If adding a flavored oil to base make sure the base is cooled first.
For chocolate add 1 1/2 oz (by weight) cocoa powder. to the bottom
of saucepan add 1/2 cup of the half and half in the recipe. Cook the
chocolate mixture, stirring. Then add 2 teaspoons of vanilla
If an ice cream does not contain egg yolks it is called a
Philadelphia Ice Cream.
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