Week 7 Ice Cream

Ingredients:

• 2 cups heavy cream

• 1 cup whole milk

• ⅔ cup sugar

• ⅛ teaspoon fine sea salt

• 6 large egg yolks

• Your choice of flavoring (see note) we did a honey cinnamon pecan

1. In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes.

2. Remove pot from heat.

3. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.

4. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

5. Strain through a fine-mesh sieve into a bowl.

6. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.

7. Churn in an ice cream machine according to manufacturers’ instructions.

8. Serve directly from the machine for soft serve, or store in freezer until needed