This makes a deliciously dense, rich ice cream, my favorite base recipe for any flavor.
Prep Time: 30minutes
Chilling time: 4hours
Servings: 8servings (3 cups).
1 1/2cupsheavy cream
4or 5 egg yolks
1Tablespoonplus 1 teaspoon Mugolio (pine cone bud extract; see above)
Place the cold cream in a quart sized container and place a fine mesh strainer over it.
In a small saucepan, heat the milk over medium heat until small it is hot and gently steaming.
Meanwhile, in a medium bowl, whisk together the yolks, sugar and salt. Secure the bowl with a damp towel, and gradually temper in the hot milk. Return the mixture to the saucepan and cook over medium low heat, stirring constantly with a heatproof rubber spatula, until the mixture just starts to coat the bottom of the pan with a thin film, 170º. Immediately pour the mixture through the strainer into the cream. Whisk in the Mugolio until thoroughly combined.
Chill the mixture at least four hours, or up to a couple of days. Churn in an ice cream maker.
Serve Mugolio ice cream plain, drizzled with more Mugolio, or with warm, fruited desserts, such as apple, pear, quince, fig, huckleberry or blackberry, or any combination thereof.This makes a deliciously dense, rich ice cream, my favorite base recipe for any flavor. For vanilla, omit the Mugolio, and add 1/2 a vanilla bean to the milk while you heat it. Let it steep 20 minutes or more, then proceed with the recipe, leaving the bean in the mixture while it chills.Nutritional values are based on one cup.