4Heat 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.
5Heat 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.
6Heat 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.
7Take a little bit of the hot milk mixture and slowly add it to the egg yolks, whisking constantly, to temper the yolks.
8Take a little bit of the hot milk mixture and slowly add it to the egg yolks, whisking constantly, to temper the yolks.
9Take a little bit of the hot milk mixture and slowly add it to the egg yolks, whisking constantly, to temper the yolks.
10Pour the tempered egg yolk mixture back into the pot with the remaining milk mixture.
11Pour the tempered egg yolk mixture back into the pot with the remaining milk mixture.
12Pour the tempered egg yolk mixture back into the pot with the remaining milk mixture.
13Cook 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.
14Cook 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.
15Cook 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.
16Immediately strain the cooked custard into a clean bowl to remove any curdled bits or the vanilla bean.
17Immediately strain the cooked custard into a clean bowl to remove any curdled bits or the vanilla bean.
18Immediately strain the cooked custard into a clean bowl to remove any curdled bits or the vanilla bean.
19Let the custard cool, then refrigerate until very cold.
20Let the custard cool, then refrigerate until very cold.
21Let the custard cool, then refrigerate until very cold.
22To make strawberry ice cream, puree ugly but flavorful strawberries with sugar to taste, a little lemon juice, and a tiny pinch of salt.
23To make strawberry ice cream, puree ugly but flavorful strawberries with sugar to taste, a little lemon juice, and a tiny pinch of salt.
24To make strawberry ice cream, puree ugly but flavorful strawberries with sugar to taste, a little lemon juice, and a tiny pinch of salt.
25Refrigerate the strawberry puree.
26Refrigerate the strawberry puree.
27Refrigerate the strawberry puree.
28Pour the chilled custard into an ice cream maker. Add the strawberry puree (or other flavorings) directly into the ice cream maker.
29Pour the chilled custard into an ice cream maker. Add the strawberry puree (or other flavorings) directly into the ice cream maker.
30Pour the chilled custard into an ice cream maker. Add the strawberry puree (or other flavorings) directly into the ice cream maker.
31Churn the ice cream until frozen to the desired consistency (churn less for a richer base).
32Churn the ice cream until frozen to the desired consistency (churn less for a richer base).
33Churn the ice cream until frozen to the desired consistency (churn less for a richer base).
34Transfer the churned ice cream to another container and place it in the freezer to finish freezing.
35Transfer the churned ice cream to another container and place it in the freezer to finish freezing.
36Transfer the churned ice cream to another container and place it in the freezer to finish freezing.
Ingredients
egg yolks
egg yolks
egg yolks
heavy cream
heavy cream
heavy cream
sugar
sugar
sugar
1 pinch salt
1 pinch salt
1 pinch salt
1 vanilla bean
1 vanilla bean
1 vanilla bean
strawberries
strawberries
strawberries
sugar
sugar
sugar
lemon juice
lemon juice
lemon juice
1 pinch salt
1 pinch salt
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.