Ingredients

Vanilla:
3 cups half and half
1 cup heavy cream
8 large egg yolks
1-1/4 cups vanilla sugar
2 teaspoons pure vanilla extract

Chocolate:
1/2 cup unsweetened cocoa powder
3 cups half and half
1 cup heavy cream
8 large egg yolds
1-1/4 cups sugar
2 teaspoons pure vanilla extract

Instructions

Place half and half and heavy cream into a medium saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally, and remove from heat.

In a medium mixing bowl whisk egg yolds until they are light in color. Gradually add sugar and whisk to combine. Temper the cream mixture into the sugar/egg mixture by adding small amounts of cream, stirring constantly, until about a third of the cream mixture has been added. Pour in he remainder and return to saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon (170-175 degrees F.

Pour mixture into a container and allow to sit at room temperature for 30 minutes. Stir in vanilla. Place mixture in refrigerator and once it is cool enoguht not to form condensation on the lid, cover and store 4 to 8 hours until temperature reaches 40 degrees F or below.

Pour into ice cream maker and process accordingly.

For chocolate mix the cocoa powder with 1 cup of the half and half in saucepan over medium heat and whisk to combine. Add the remainign half and half and heavy cream. Follow direction above to finish.

Dessert