Ice Cream (with flavor options)
This recipe can be adjusted for dietary restrictions, see note at the end. The recipe is not particularly sweet, a normal ice cream recipe would have around 1/2 cup sugar, so adjust accordingly.
1 cup whole milk
1 cup half and half or heavy cream
4 egg yolks
2 tbsp any sweetener (literally. Sugar, sugar substitute, sugar alcohols, honey, maple syrup, coconut or date sugar, etc)
(flavor options: 1-2 tsp any flavor extract, 1-2 tbsp cocoa powder, 1-2 tbsp carob powder, 1-2 tsp vanilla bean powder, chopped nuts, chocolate chips, 1 tbsp bourbon, honey)
Whisk together whole milk, egg yolks, sweetener (and honey, cocoa, carob, or vanilla bean powder if using). Heat on the stove on LOW heat, stirring constantly. Too much heat will cause curdling or scrambling. Do not let it boil. Heat for a few minutes until it reaches 160 degrees.
Remove from heat and stir in half and half (and extract or bourbon, if using). Put plastic wrap on bowl and press down into the liquid to keep skin from forming, refrigerate for a few hours until cold.
Put into ice cream maker, according to manufacturer instructions. If you don’t have an ice cream maker, there are several other ways such as the freeze and stir method or a food processor.
Any hard add-ins such as nuts or chocolate chips should be added toward the end of churning.
How to adjust for dietary restrictions:
milk replacements: any dairy free milk can be used, or lactose free. For the half and half you need something with a little more fat like full fat coconut milk or coconut cream.
egg replacement: this one is a bit trickier but you could probably use coconut cream, I’m assuming about 1/3 of a cup. I haven’t made it this way so you may need to experiment for the correct ratio.