340 g sugar
2 T cornstarch
4 C half and half
In a stand mixer, combine 170 g sugar and 4 egg yolks.
Beat until light and fluffy.
In a saucepan, combine 170 g sugar and 2 T cornstarch.
Add 2 C half and half, and heat until warm.
Add into beating sugar and yolks.
Add 2 C half and half.
Combine and chill before putting into ice cream maker.
Sprig Barton
Notes:
In a stand mixer, combine 170 g sugar and 4 egg yolks.
Beat until light and fluffy.
In a saucepan, combine 170 g sugar and 2 T cornstarch.
Add 2 C half and half, and heat until warm.
Add into beating sugar and yolks.
Add 2 C half and half.
Combine and chill before putting into ice cream maker.
Sprig Barton
Notes:
Feel free to add vanilla extract or other add-ins.
Multiply this recipe by 1.5 when for 9 inch round ice cream cake.
Use this recipe exactly for 18 cm Tart Charlotte ice cream cake.
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