After baking angel food cake, I had a bowl full of yolks that were begging to be made into some rich and creamy ice cream. When I buy ice cream at the store I usually opt for the 'double churned' and 'half-the-fat' type of versions... but for a special treat (and for the fun of making it) I am going to make the fully-leaded, real deal stuff. I make this ice cream just a couple times a year because 1) it's not a low fat treat, and 2) I don't typically reserve this many yolks at a time.
My sister-in-law, Ashley, was the first to start making ice cream in our family. Hers was so good, that both my sister and I went out and bought ice cream churners so that we could start making home made ice cream too! I was in college at the time and I had a ton of fun playing around with different flavors: cookies 'n cream, mint chip, espresso, toasted coconut, peanut butter cup, rocky road... and they all use this same vanilla base. This original base recipe came from Alton Brown, but I gotta give Ashley the credit for doing the grunt work in finding this killer recipe.
Ice Cream recipe (makes about 1 1/2 quarts (i.e. 6 cups)):
3 cups Half & Half
1 cup Heavy Cream
1 1/8 cups Sugar
8 egg Yolks
2 tsp Vanilla
First, combine the half & half and the heavy cream in a large pot over medium heat. Let this simmer and thicken for about 15 minutes.
While the creamy-mixture is simmering on the stove, whip together the egg yolks and the sugar until it is a pastel yellow color, and smooth & 'ribbony' when you drizzles from the lifted whisk.