all the ice creams

We just got an ice cream maker attachment for our Kitchenaid mixer and after our first less than perfect attempt we've found a really great base. We made strawberry ice cream with it and I can't wait to try it out with peaches once they're in season.

Ingredients:

1 1/2 cups half-and-half
3/4 cup of brown sugar
1 1/4 cup white sugar
1/2 teaspoon vanilla extract
5 large egg yolks
1 1/2 cups heavy cream
1 pound strawberries, hulled
1 tablespoon sugar

Directions:

Stir together the half-and-half and 2 cups sugar in a medium saucepan over medium-low heat. Add the vanilla extract. Heat the mixture until it's hot but not simmering or boiling.

In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.

Pour half a cup of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. Repeat with another half cup of hot half-and-half mixture, making sure to whisk the whole time.

Pour the tempered yolks into the saucepan with the rest of the half and half mixture and stir gently with a wooden spoon for 2 to 4 minutes, cooking it slowly until it's thick enough to coat the spoon.

Pour the thick liquid through a fine mesh strainer and into a clean bowl. Add the heavy cream to the bowl and stir gently to combine. Refrigerate this mixture for 2 hours, or until chilled.

Here is where you can add whatever flavoring you like. Below are the directions for strawberries.

Meanwhile, combine the strawberries and 2 tablespoons of sugar in a blender. Puree until smooth (or you can stop just short of smooth if you want a little texture.) Pour the pureed strawberries into the chilled custard mixture and stir.

Now pour half the mixture into the ice cream maker and freeze it according to its directions. Remove the first batch and freeze, and then pour the second half into the ice cream maker. Freeze ice cream for at least 4 hours, or until frozen firm.

Adapted from The Pioneer Woman