The Only Ice Cream Recipe You’ll Ever Need

Name: The Only Ice Cream Recipe You’ll Ever Need
Total time: 20 min
Ingredients: 2 cups heavy cream; 1 cup whole milk; 0.67 cup granulated sugar; 0.125 teaspoon fine sea salt; 6 large egg yolks; Your choice of flavoring

20m

Serves 1

cooking.nytimes.com

The Only Ice Cream Recipe You’ll Ever Need

cooking.nytimes.com

20m

Serves 1

Directions

1In a small pot, simmer heavy cream, milk, sugar, and salt until the sugar completely dissolves, about 5 minutes.
2Remove the pot from heat.
3In a separate bowl, whisk the yolks.
4While whisking constantly, slowly whisk about a third of the hot cream mixture into the yolks.
5Whisk the yolk mixture back into the pot with the remaining cream.
6Return the pot to medium-low heat and gently cook until the mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
7Strain the mixture through a fine-mesh sieve into a bowl.
8Cool the mixture to room temperature.
9Cover the bowl and chill the mixture for at least 4 hours or overnight.
10Churn the mixture in an ice cream machine according to the manufacturer’s instructions.
11Serve directly from the machine for soft serve, or store in the freezer until needed.

Ingredients

2 cups heavy cream
1 cup whole milk
0.67 cup granulated sugar
0.125 teaspoon fine sea salt
6 large egg yolks
Your choice of flavoring

Equipment

small potwhiskfine-mesh sievebowlice cream machine

Tips

For a lighter ice cream, use more milk and less cream, ensuring the total dairy amounts to 3 cups.
You can reduce the number of egg yolks for a thinner base, but do not use fewer than three yolks.
Ensure the custard mixture is thick enough to coat the back of a spoon, or about 170 degrees Fahrenheit, to prevent curdling.
Cool the mixture to room temperature, then chill for at least 4 hours or overnight before churning for best results.
Serving directly from the ice cream machine will result in soft serve; for firmer ice cream, store in the freezer.
Using vanilla paste instead of vanilla extract can enhance the flavor when making vanilla ice cream.

The Only Ice Cream Recipe You’ll Ever Need

20m

Serves 1

cooking.nytimes.com

The Only Ice Cream Recipe You’ll Ever Need

cooking.nytimes.com

20m

Serves 1

Directions

1In a small pot, simmer heavy cream, milk, sugar, and salt until the sugar completely dissolves, about 5 minutes.
2Remove the pot from heat.
3In a separate bowl, whisk the yolks.
4While whisking constantly, slowly whisk about a third of the hot cream mixture into the yolks.
5Whisk the yolk mixture back into the pot with the remaining cream.
6Return the pot to medium-low heat and gently cook until the mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
7Strain the mixture through a fine-mesh sieve into a bowl.
8Cool the mixture to room temperature.
9Cover the bowl and chill the mixture for at least 4 hours or overnight.
10Churn the mixture in an ice cream machine according to the manufacturer’s instructions.
11Serve directly from the machine for soft serve, or store in the freezer until needed.

Ingredients

2 cups heavy cream
1 cup whole milk
0.67 cup granulated sugar
0.125 teaspoon fine sea salt
6 large egg yolks
Your choice of flavoring

Equipment

small potwhiskfine-mesh sievebowlice cream machine

Tips

For a lighter ice cream, use more milk and less cream, ensuring the total dairy amounts to 3 cups.
You can reduce the number of egg yolks for a thinner base, but do not use fewer than three yolks.
Ensure the custard mixture is thick enough to coat the back of a spoon, or about 170 degrees Fahrenheit, to prevent curdling.
Cool the mixture to room temperature, then chill for at least 4 hours or overnight before churning for best results.
Serving directly from the ice cream machine will result in soft serve; for firmer ice cream, store in the freezer.
Using vanilla paste instead of vanilla extract can enhance the flavor when making vanilla ice cream.