WATCH HALF AND HALF RECIPES

Steps:

• Place potatoes in a slow cooker. Add chicken broth and garlic.
• Cook until potatoes are fork-tender, 10 hours on Low or 4 1/2 hours on High. You may need to add more chicken broth if the potatoes get too dry.
• Add sour cream, half-and-half, and butter to the slow cooker. For extra-creamy potatoes, use beaters to mix until potatoes are smooth and everything is incorporated. Season with salt and pepper.
• Serve immediately, or cover and heat on Warm until the rest of dinner is ready.

Steps:

• Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
• In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
• Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.