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🍨 Ice Cream

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