Recipe: Two Sweet Cream Ice Cream Recipes (not Marble Slab)

THE VERY BASICS OF ICE CREAM
From: The Food Goddess, Atlanta Journal-Constitution Staff Writer
Source: The Atlanta Journal-Constitution, 2-27-2003

This missive recently appeared in the goddess's mailbag from Eva Martinez of Decatur. "I went to an ice cream parlor called Clumpies in Chattanooga, where I had the best ice cream ever. I am from Spain, and my best friend has an ice cream terrace, so I know this is good stuff. The flavor was sweet cream, and I have looked high and low, online and in books to find a recipe for sweet cream ice cream (not custard or vanilla, just plain old full-of-butterfat cream) to no avail. Could you find one for me?"

The goddess quickly called upon her good friends Ben & Jerry to see if they could be of help. As always, these two great guys didn't let her down. But before giving the recipe, the goddess wants to make a plea for her favorite Atlanta ice cream joints: There's no need to go to the choo-choo city for great scoops, with so many opportunities to send your cholesterol soaring right here.

Below are two sweet cream ice cream recipes; the first is just as you asked: pure butterfat. The second has eggs to help bind the ice cream so it can be stored longer.

---

SWEET CREAM ICE CREAM
Makes 8 servings

This makes a very creamy ice cream with 25 percent butterfat. Ben & Jerry warn that "this ice cream does not freeze well in home freezers, so be prepared to eat it all." It's so yummy that shouldn't be a problem. For those who like it a bit zippier, add your favorite mix-ins.

2 cups heavy or whipping cream
3/4 cup granulated sugar
2/3 cup half-and-half

Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time. Continue whisking until completely blended, about 1 more minute. Pour in the half-and-half and whisk to blend. Transfer to an ice cream maker and freeze following the manufacturer's instructions.

---

SWEET CREAM ICE CREAM (WITH EGGS)
Makes 8 servings

2 eggs*
3/4 cup granulated sugar
2 cups heavy or whipping cream
1 cup milk

Using an electric mixer with a whisk attachment, or lots of muscle, whisk eggs until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time. Continue whisking until completely blended, about 1 more minute. Pour in the cream and milk and whisk to blend. Transfer to an ice cream maker and freeze following the manufacturer's instructions.

*Note: Eating raw eggs can pose a slight health risk from salmonella poisoning. To be safe, use pasteurized eggs or the alternate ice cream recipe.