Ice Cream
 Serves |  Total Time |
|---|---|
| 1.5 pints | 4.08 hours |
Ingredients
2 cups (454 g) heavy cream- 1 cup (227 g) whole milk
0.67 (132 g) cup granulated sugar- 0.13 tsp salt
6 large egg yolks
Cookware
- 1 small pot
- 1 bowl
- 1 fine-mesh sieve
- 1 bowl
- 1 rimmed baking sheet
- 1 zip-top bag
- 1 food processor
Instructions
Step 1
In a small pot, simmer heavy cream, whole milk, granulated sugar, and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat.
Step 2
In a separate bowl, whisk egg yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the mixture back into the pot with the cream.
Step 3
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170°F on an instant-read thermometer).
Step 4
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature by spreading into a rimmed baking sheet. Place in a zip-top bag and chill at least 4 hours or overnight.
Step 5
After freezing, you’ll have a sheet of frozen ice cream base that you can break or cut into chunks to fit inside your food processor. Then you pulse the frozen base in a food processor before freezing again overnight.
Source
- The New York Times