EQUIPMENT: Measuring cup, measuring spoons, 2 1/2-qt saucepan, whisk, electric mixer with paddle, rubber spatule, instant-read test thermometer, 2 stainless steel bowls (1 large), ice-cream freezer, 2-qt plastic container with lid, ice cream scoop or paddle
Port Wine "Ice Cream" Heat the heavy cream and half-and-half in a 2 1/2-qt saucepan over medium-high heat. When hot, add 1/4 cup sugar and stir to dissolve. Bring to a boil.
While the cream is heating, place the eggs and the remaining 1/2 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat the eggs on medium for 2 to 2 1/2 minutes. Scrape down the bowl, then beat on medium until slightly thickened and lemon-colored, 2 1/2 to 3 minutes. (At this point, the cream should be boiling. If not, adjust mixer speed to low and continue to mix until the cream boils. If this is not done, the eggs will develop undesirable lumps.)
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