We've been experimenting with all different ice cream base recipes & so far for texture, consistency, taste, and ability to stay fresh in the freezer, but certainly NOT calories!, the cooked egg recipes are superior. I did find an easier one in that you toss everything in the saucepan & heat to 160 degrees instead of tempering and doing alot of other steps. This Taste of Home recipe was the perfect base for Kristine's Strawberry Pretzel Dessert ice cream she posted!
Creamy Vanilla Ice Cream
1 cup sugar
1/4 teaspoon salt
2-1/2 cups heavy whipping cream
2 cups half-and-half cream
2-1/4 teaspoons vanilla extract
Directions: In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160°. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions. Yield: about 1-1/2 quarts.