It’s national ice cream month! Celebrate with
some homemade frozen treats!
Chef Johnny McAdams from Harmons shares his
recipe for homemade ice cream and sorbet.
Classic Ice Cream Base
2-1/2 cups heavy cream
7-1/2 cups half-and-half cream
20 egg yolks
2-1/2 cups white sugar
1/4 teaspoon salt
1. Pour the heavy cream and half-and-half cream into a
2. Place over medium-low heat until barely simmering,
3. Turn the heat down to low.
4. Whisk together the egg yolks, sugar, and salt in a
large bowl until thoroughly combined. S
5. lowly pour about 1/2 cup of hot cream mixture into
the egg yolk mixture, whisking constantly.
6. Repeat three times more, whisking thoroughly before
adding each additional 1/2 cup of hot cream to the egg yolk
7. Pour the egg yolk mixture back into the saucepan
with the remaining hot cream, and whisk constantly over
medium-low heat until the mixture thickens and will coat
the back of a spoon, 5 to 8 minutes. Do not let mixture
8. Pour the ice cream base into a bowl and allow to
cool for about 20 minutes.
9. Place in refrigerator and chill overnight.
10. The next day, add favorite mix-in to the ice cream
mixture (chocolate, strawberries, cherries, or another
flavor of choice).
11. Pour mixture into an ice cream maker, and freeze
according to the manufacturer’s directions.
12. Remove the ice cream, pack into a covered
container, and freeze for 2 hours or overnight before
2 C. sugar
2 C. water
2 C. juice of your choice
1 tsp. vanilla bean
1. Bring sugar, vanilla and water to a boil.
2. Allow the liquid to reduce for 6 to 8 minutes.
3. Remove from the hot pan into a shallow pan and place
in the refrigerator until cool.
4. Place into a cold ice cream machine and freeze until
the mix has doubled in size and is smooth in texture.