Ice Cream: The Only Recipe You'll Ever Need

Name: Ice Cream: The Only Recipe You'll Ever Need
Cuisine: American
Ingredients: egg yolks; heavy cream; sugar; 1 pinch salt; 1 vanilla bean; strawberries; sugar; lemon juice; 1 pinch salt

Serves 1

youtube.com

Ice Cream: The Only Recipe You'll Ever Need

youtube.com

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.

Ice Cream: The Only Recipe You'll Ever Need

Serves 1

youtube.com

Ice Cream: The Only Recipe You'll Ever Need

youtube.com

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.