Basic ice cream

Method
Prep:9hr  ›  Cook:10min  ›  Extra time:2hr freezing  ›  Ready in:11hr10min 

1. Pour the double cream and single cream into a heavy saucepan, place over medium-low heat and heat until barely simmering, stirring frequently. Turn the heat down to low.
2. Whisk together the egg yolks, sugar and salt in a large bowl until thoroughly combined.
3. Slowly pour about 125ml hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 125ml hot cream to the egg yolk mixture. 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 boil.
4. Pour into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. The next day, pour into an ice cream maker and freeze according to the manufacturer's directions. Remove the ice cream, pack into a covered container and freeze for 2 hours or overnight before serving.

Additions

1/2 cup cocoa powder (add to egg yolks, sugar, and salt in Step 2); or 1 tablespoon vanilla extract; or 1 cup pureed fruit (such as strawberries, bananas, peaches, etc.)

Flavourings

Chocolate: Add 50g unsweetened cocoa powder to the egg yolks, sugar and salt in step 2.
Vanilla: Add 1 tablespoon vanilla extract.
Fruit: Add 250g pureed fruit, such as strawberries or bananas.