SOUTHERN LIVING HOMEMADE ICE CREAM RECIPES

Steps:

• Fill a large bowl halfway with ice water; set aside. Heat half-and-half in a medium saucepan over medium-high, stirring occasionally, until a thermometer registers 175°F, about 5 minutes. Whisk in sugar and salt until dissolved. Place eggs in a medium bowl; gradually whisk in 1/4 cup of the half-and-half mixture. Pour egg mixture into remaining half-and-half mixture in saucepan. Reduce heat to medium-low; cook, stirring occasionally, until thermometer registers 160°F, 5 to 8 minutes. Remove from heat.
• Holding the saucepan handle with 1 hand, submerge bottom of saucepan into bowl of ice water; stir constantly for 2 minutes. Pour cooled mixture in saucepan into a medium bowl. Stir in whipping cream, evaporated milk, and vanilla. Place plastic wrap directly on surface; chill at least 30 minutes or up to overnight (or 8 hours).
• Add mashed bananas to chilled cream mixture; stir until smooth. Pour mixture into frozen freezer bowl of a 2 1/2- to 3-quart electric ice-cream maker, and proceed according to manufacturer’s instructions. (Instructions and times may vary.) Transfer to an airtight freezer-safe container; freeze until firm, about 2 hours. Serve with desired toppings.

Steps:

• In a medium saucepan over medium heat, combine cream, milk, and crumbled cornbread. Bring to a simmer. Meanwhile, in a medium bowl, whisk sugar and egg yolks until pale and thick. When cream mixture reaches a simmer, slowly ladle 1/2 cup of it into egg mixture, whisking constantly. Repeat with another 1/2-cup ladleful. Reduce heat to low, whisk warmed egg mixture into saucepan, and cook, whisking, until mixture thickens a bit, about 5 minutes.
• Pour mixture into a medium bowl, stir in vanilla and buttermilk, cover with plastic wrap (letting the wrap sit directly on the mixture's surface), and chill at least 2 hours and up to 1 day.
• Strain chilled mixture through a fine mesh strainer; then transfer to an ice cream maker and freeze according to manufacturer's instructions. Serve immediately or transfer to an airtight plastic container and freeze up to overnight. Top with blueberry preserves, if desired.