4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room
temperature, then
refrigerate in a covered jar.
Makes about 1 quart
Custard Ice Cream Base:
This base will keep for 3 to 4 days in the refrigerator in a tightly-covered jar.
It is important that the jar be well sealed or the base will pick up flavors from other foods. If you
prefer to use turbinado sugar, substitute it for the granulated in the recipe.
1 cup whole milk
3/4 cup sugar
4 egg yolks
3 cups heavy cream
Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the
sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still
whisking, slowly pour in about 1 cup of the hot liquid.