This was a quick throw-together to pair with the pear upside down cake, but it included a new, lower-fat ice cream base, so I’ll mention it here.
1 1/2 cups half and half
2 extra-large egg yolks
1/3 cup of sugar
2 tablespoons Amaretto
Put the half and half in a saucepan and heat it up until it simmers. Meanwhile, whisk the egg yolks and sugar together vigorously. It helps to do this in a heavy bowl as you’ll see in a minute. When the half-and-half simmers pour it into the egg mixture. You want to do this in a thin stream, while you continuously whisk the eggs. Take the saucepan in one hand and the whisk in the other and you’ll get the hang of it. The heavy bowl is it doesn’t get too squirrelly on you while you try and whisk it without hold the bowl.
Pour the mixture back in the saucepan now and continue to whisk the mixture over low-medium heat making sure to scrape the bottom of the pan as you do this. You’re trying to make sure that none of the egg cooks out of the mixture and sticks to the bottom of the pan. To do this, you want to keep the mixture as homogeneous as you can, mixing it to keep the temperature even throughout. When the mixture reaches 190 degrees, take it off of the heat and stick the pan in a bowl of ice water. You don’t really have to do this, but I’m always paranoid about cooking out the eggs, so once I get the custard to thicken, I try and cool it is quickly as possible.
Put the mixture in the fridge or freezer until it’s pretty cold but not frozen. Throw the Amaretto in, give it a good stir, and then put it in your ice cream maker. Enjoy.