Ice Cream Base

• Separate eggs into large bowl. We only need the yolks. Whisk yolks.
• In a medium saucepan over medium heat, stir together sweetened condensed milk and 1 cup of the heavy cream.
• Once heated through, ladle a few spoonfuls of the warm cream mixture into your egg. Whisk until combined.
• Pour egg/cream mixture into the rest of the warm cream. Cook on low/medium heat until mixture thickens, stirring constantly. Remove from heat
• You may have some chunks of scrambled egg in your cream. Strain cream through a fine mesh strainer into another bowl. Add remaining cup of cream. Stir to combine.
• Press a piece of plastic wrap directly onto the ice cream base before refrigerating. This helps prevent a "skin" from forming" Chill 3 hours or overnight in the fridge.
• Once the ice cream base is thoroughly chilled, churn your ice cream in your ice cream maker maker according to manufacturers directions.
• Once the ice cream is almost done, add in broken pieces of Graham cracker pie crust.