the best ice cream ever

As requested, (I'm actually surprised I've never posted this before!) our custard ice cream base recipe. This is from one I found online, but I've tweaked it enough over the past few years to call it my own. It is a bit of extra work, but the consistency is so much closer to the creamy ice creams I like to buy at the store, when compared to a lot of the ice cream recipes I've tried. If you have one of the tall ice cream makers, double this recipe, maybe even triple. For my Kitchenaid ice cream maker, this is just right. Use the recipe as-is for a wonderful vanilla to go with your pies or brownies, or add the suggested flavorings. Or try your own and let me know how it goes! Enjoy!!

3 cups half and half
1 cup sugar
3 eggs
1/2 tsp salt
1 1/2 tsp vanilla
1 cup heavy whipping cream

In a 2 qt. saucepan, scald half and half while blending in sugar (basically just get the half and half hot enough so the sugar melts in and there is no more gritty feeling when you stir it). Beat the eggs and place in top of a double boiler. Slowly add the scalded half and half mixture over the eggs, stirring to blend. Cook on top of double boiler until thickened, stirring frequently. Pour through wire strainer to remove any bits of cooked egg, and chill for at least 6 hours.

Once chilled, add salt and whipping cream, and any additional flavorings you might be using (chocolate, coffee, fruit puree, etc. These should already be prepared and chilled as well).

Churn in ice cream freezer, adding vanilla when ice cream is almost finished. It will be soft serve consistency at this point- transfer to airtight container and ripen in the freezer overnight for a more solid consistency.



Variations:

Coffee flavor- When adding the whipping cream, add 3/4 cup strong coffee, cooled. When ice cream is nearly done you can also add some chopped chocolate and/or almonds.

Pumpkin flavor- When adding the whipping cream, add 1 cup pureed pumpkin, 1 tsp. cinnamon, and 1 tsp. nutmeg. When ice cream is nearly done you can add pieces of chopped pie crust (already baked of course) for a perfect pumpkin pie ice cream.

Chocolate flavor- When adding whipping cream, add melted chocolate- I use 2 squares of unsweetened baking chocolate and 1 square of semi-sweet, melted with a little bit of heavy cream. We also add chopped chocolate sometimes and nuts too.

Fruit flavor- When adding whipping cream, add 1-2 cups of fruit puree (peaches, strawberries, banana, etc.) You can chop some larger to add in as well.