The Only Ice Cream Recipe You’ll Ever Need
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.
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