1 Cup Whipping Cream (35%+)
2/3 Cup Palm Sugar (has a lower glycemic index than regular sugar – only 35!)
Bring the milk, cream and sugar to a boil, slowly.
Remove from heat and cool for 5-10 minutes.
Temper the eggs by cracking into a bowl, whisk lightly then add a tablespoon or 2 of the hot milk. Quickly whisk the egg mixture (you don’t want the eggs to cook) then add it to the milk mixture and whisk well.
Pour the mixture into a metal pan and freeze for 2-3 hours (depending on how cold your freezer is). Once frozen, chop up the ice cream with a dull knife and put it into a stand mixer with the beater blade. Slowly blend the ice cream until smooth. It may need to warm up a bit before the mixer can blend it.
Pour the mixture into a container with a tight fitting lid and freeze.