# Ice Cream: The Only Recipe You'll Ever Need

A versatile ice cream recipe using an egg custard base, perfect for making various flavors.

- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- egg yolks
- heavy cream
- sugar
- 1 pinch salt
- 1 vanilla bean
- strawberries
- sugar
- lemon juice
- 1 pinch salt

## Instructions

1. Mix the egg yolks in a bowl to break them up.
2. Heat 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.
3. Take a little bit of the hot milk mixture and slowly add it to the egg yolks, whisking constantly, to temper the yolks.
4. Pour the tempered egg yolk mixture back into the pot with the remaining milk mixture.
5. Cook 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.
6. Immediately strain the cooked custard into a clean bowl to remove any curdled bits or the vanilla bean.
7. Let the custard cool, then refrigerate until very cold.
8. To make strawberry ice cream, puree ugly but flavorful strawberries with sugar to taste, a little lemon juice, and a tiny pinch of salt.
9. Refrigerate the strawberry puree.
10. Pour the chilled custard into an ice cream maker. Add the strawberry puree (or other flavorings) directly into the ice cream maker.
11. Churn the ice cream until frozen to the desired consistency (churn less for a richer base).
12. Transfer the churned ice cream to another container and place it in the freezer to finish freezing.

## Equipment

- bowl
- pot
- strainer
- ice 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.

## Source

- Original video: https://www.youtube.com/watch?v=gd5spdd0Y1s
- Recipe page: https://www.cliprecipe.com/recipe/dd11e934-9d4e-46ec-8e10-6c0fdb025f65
- Extracted: 2026-01-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt