Serves 1
Directions
- 1Mix the egg yolks in a bowl to break them up.
- 2Heat heavy cream (or a mix of heavy cream and milk), sugar, and a pinch of salt until the sugar dissolves. If making vanilla ice cream, add a vanilla bean at this point to infuse. Do not boil.
- 3Take a little bit of the hot milk mixture and slowly add it to the egg yolks, whisking constantly, to temper the yolks.
- 4Pour the tempered egg yolk mixture back into the pot with the remaining milk mixture.
- 5Cook the custard over medium heat for about 5 minutes, stirring constantly, until it is thick enough to coat the back of a spoon and leaves a clear track when a finger is run across it.
- 6Immediately strain the cooked custard into a clean bowl to remove any curdled bits or the vanilla bean.
- 7Let the custard cool, then refrigerate until very cold.
- 8To make strawberry ice cream, puree ugly but flavorful strawberries with sugar to taste, a little lemon juice, and a tiny pinch of salt.
- 9Refrigerate the strawberry puree.
- 10Pour the chilled custard into an ice cream maker. Add the strawberry puree (or other flavorings) directly into the ice cream maker.
- 11Churn the ice cream until frozen to the desired consistency (churn less for a richer base).
- 12Transfer the churned ice cream to another container and place it in the freezer to finish freezing.
Ingredients
- egg yolks
- heavy cream
- sugar
- 1 pinch salt
- 1 vanilla bean
- strawberries
- sugar
- lemon juice
- 1 pinch salt
Equipment
bowlpotstrainerice cream maker
Tips
- Use a little pinch of salt to bring out other flavors.
- Do not over whisk the egg yolks to avoid too much air in the custard.
- Strain the custard immediately after cooking to catch any curdled bits.
- Make the custard slightly sweeter than desired when warm, as flavors are suppressed when frozen.
- Chill the custard thoroughly before putting it into the ice cream maker.
- The longer the ice cream churns, the fluffier but less rich it will be.
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