Egg yolks add creaminess to no-mixer ice cream recipes, but if you want to cook your egg yolks, combine yolks and three tablespoons cream over a double boiler. Whisk occasionally until yolks reach 160 degrees Fahrenheit, about eight minutes. The liquid yolks will now be cooked, eliminating the risk of salmonella.
Double the recipe if you want to make a large, pretty ice cream cake in a springform pan.
Reproduced from Dairy Made Easy by Leah Schapira & Victoria Dwek with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.