- (2) Egg Yolks
- (1/3 cup) Sugar
- (2 cups) Heavy Whip Cream
- (2 cups) Whole Milk
- If using glass containers to store ice cream in, put empty containers in freezer.
- Separate egg yolks.
- Mix egg yolks and sugar in mixer until smooth:
- Add cream and milk, mix on high for a few minutes, until light and air, but not stiff (if it turns into whipped cream, you've gone too far).
- Add mixture to ice-cream machine. Start machine.
- [Optional] Add any mix-ins for variations.
- Mix for 15-20 minutes.
- Place in containers and freeze until ready to eat.
