Featured Pinch Tips Video
- 2 c
- whole milk or half and half
- 1 c
- heavy cream
- egg yolks
- 1/2 c
- granulated sugar
1In a saucepan, mix milk and cream. Warm until foam forms around edges. Remove from heat.
2In a large bowl, beat egg yolks and sugar until fluffy, gradually pour the warm milk into the eggs and sugar, whisking constantly.
3Return to saucepan, cook over medium heat until mixture gels and coats the back of a spoon. If small egg lumps form remove from heat immediately.
4Pour mixture through strainer, chill thoroughly, preferably overnite.
5Pour chilled mixture in ice cream freezer, and freeze 25-30 minutes. If not set enough, transfer to a sealed carton and freeze till firm.