Ice Cream NYT

By mariannefeldman

http://www.nytimes.com/interactive/2014/07/01/dining/the-master-ice-cream-recipe.html?_r=0

Ingredients

• Base:
• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup sugar
• 1/8 teaspoon fine sea salt
• 6 large egg yolks
• Your choice of flavoring (see grid below, or invent your own)

Preparation

Step 1

In a small pot, simmer 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).

2. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.

3. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Yield: About 1 1/2 pints

Video: How to Make the Recipe