Ice Cream Base by Zarnak Sidhwa

Ingredients:

• Cream 1 cup
• Evaporated milk 1 tin
• Egg yolks 8
• Caster sugar 1 cup
• Salt a pinch

Method:

1. Put cream and evaporated milk into saucepan, heat until barely simmering.
2. Whisk together egg yolks, sugar and salt in large bowl until thoroughly combined.
3. Slowly pour about 1/2 cup of hot cream mixture into egg yolk mixture, whisking constantly.
4. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to egg yolk mixture.
5. Pour egg yolk mixture back into saucepan with remaining hot cream and whisk constantly over medium-low heat until mixture thickens and will coat back of spoon, 5 to 8 minutes.
6. Do not let mixture boil.
7. Pour ice cream base into bowl and allow to cool for about 20 minutes, placing in refrigerator and chill overnight.
8. The next day, pour into ice cream maker and freeze according to manufacturer's directions.
9. Remove ice cream, pack into covered container,and freeze for 2 hours or overnight before serving.