How to Make Natural Ice Cream
- 1). Combine the half-and-half and heavy cream in a heavy-based medium saucepan over low heat. Bring the mixture to a simmer, about 15 to 20 minutes, stirring with a wooden spoon occasionally. Remove the saucepan from the heat.
- 2). Whisk the egg yolks in a large mixing bowl until they begin to lighten in color, about 2 to 3 minutes. Slowly add the sugar and whisk to combine.
- 3). Slowly add the half-and-half and cream mixture to the eggs until one-third of the mixture has been added to control the temperature. Add the rest of the mixture and return it to the saucepan over low heat.
- 4). Heat the mixture until it reaches exactly 172 degrees Fahrenheit, using a candy thermometer to check the temperature.
- 5). Transfer the mixture to a heatproof container. Let it cool at room temperature for 45 minutes before adding the vanilla extract. Whisk gently to combine.
- 6). Place the container in the refrigerator until the mixture is cool to the touch, about 30 to 45 minutes. Cover the container and let it chill until it reaches 30 degrees Fahrenheit when checked with a thermometer.
- 7). Transfer the base mixture into an ice cream maker. Follow the manufacturer's instructions in the operations manual.
- 8). Serve the ice cream immediately after processing or return the mixture to the freezer for 1 to 2 hours to harden further, if desired.
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