Makes about 1 quart
Cook’s notes: This ice cream is quick and keeps well because of the eggs, even though they’re not cooked into a custard. The base is adapted from the Ben and Jerry’s cookbook (they don’t call for pasteurized eggs, but I don’t like to use raw eggs without good reason); some of my flavor variations are below and should give you the idea of how to go off on your own additions. Tasting is the key: If the mixture tastes good but a bit too sweet, it should be just right when frozen.
2 large pasteurized eggs
3/4 cup granulated sugar
2 cups heavy or whipping cream
1 cup milk
In a medium bowl, thoroughly whisk eggs and sugar until light and fluffy. Whisk in cream and milk until blended. Whisk in flavorings as desired (for vanilla ice cream, add 2 teaspoons vanilla extract). Freeze according to your ice cream maker’s directions. Serve immediately or store in freezer.
Flavor variations:
Vanilla: add 2 teaspoons vanilla extract
Mint: add 1 teaspoon mint extract
Almond: add 1/2 teaspoon almond extract and mix in 1/2 cup toasted, slivered almonds 5 minutes before ice cream is done churning
Coconut: add 1/2 teaspoon coconut extract and mix in 1/2 cup toasted coconut 5 minutes before ice cream is done churning
Mix-ins: Start with 1/2 cup of whatever chunky ingredients you’d like to add (such as mini chocolate chips, chopped nuts, chopped cookies, chopped cookie dough made without eggs or with pasteurized eggs), adding them when there are about 5 minutes left of churning, and add more if desired.
