Ice Cream: The Only Recipe You'll Ever Need | Melissa Clark | The New York Times

I think I found the recipe on their website: INGREDIENTS Yield: About 1½ pints 2cups heavy cream 1cup whole milk ⅔cup sugar ⅛teaspoon fine sea salt 6large egg yolks Your choice of flavoring (see note) Add to Your Grocery List Ingredient Substitution Guide PREPARATION Step 1 In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Step 2 Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

This was so informative! I have literally watched 6 other ice cream recipe videos that didn't have half the information here. This is exactly what i was looking for, wow!

I used this recipe on a number of different ice cream flavours and it has been a banger! It beats the other recipes I have tried

This is the best ice cream recipe ever ! Thankyou for replying xo

I used this recipe 5 STARS, Blueberry and Strawberry. Kudos Kudos !!!!!

Very nice thank you

You can make any flavor in any quantity using this cooking method with a 4:1:1 ratio by weight of milk/cream:egg yolks:sugar. I learned this in culinary school and it works!

A lot of good advice on why adding egg yolks to the recipe makes sense...I've made French Vanilla Ice Cream in my Cuisinart. Going to copy your version of Strawberry Ice Cream .. Excellent Video !

Thank you.

The manufacturer says to start the machine and pour in the ice cream mix while it's already running. I think this probably prevents strain on the motor (i.e. not having to start with the edges already frozen to the inner bowl.)

Made this many times. Unbelievably rich and delicious with any flavoring.

Yum!

You're the best.

This one has finally inspired me to buy that ice cream machine. 🍦 🍨

What temperature is the mixture in the pan before you pour your egg yolks?

all my ice creams i ever make are custard based and i dont use the back of the spoon method but a candy thermometer so i can bring it to temp then hold it and lower to prevent over cooking with a bowl and ice bath. when she strained the custard mixture it showed she did not temper the eggs enough before adding to the pot. you will have some egg solids even if done correctly but the amount is minimized.

How do I get quantities for the recipe

When melting the sugar only use the milk that way you can pour the heavy cream in to cool it down enough so the egg yolks dont cook.

Just saying the base should be 40°F and lower so less ice crystals

Fastest purée ever! :P