The Only Ice Cream Recipe You’ll Ever Need
This silky, luscious, and classic custard serves as the perfect base for any ice cream flavor you can imagine. The specific ratio of milk and cream to egg yolk results in a thick yet smooth ice cream that feels indulgent without being overly heavy.If you prefer a lighter version, you can use more milk and less cream, as long as the total dairy equals 3 cups. For a thinner base, you can reduce the number of egg yolks, but be sure not to use fewer than three.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup granulated sugar
- ⅛ teaspoon fine sea salt
- 6 large egg yolks
- Flavoring of your choice
Instructions
- In a small pot, combine the heavy cream, milk, sugar, and salt. Simmer over medium heat until the sugar completely dissolves, about 5 minutes. Remove the pot from the heat. In a separate bowl, whisk the egg yolks. While constantly whisking, slowly pour about a third of the hot cream mixture into the yolks. Then, whisk the yolk mixture back into the pot with the remaining cream. Return the pot to medium-low heat and cook gently until the mixture is thick enough to coat the back of a spoon, approximately 170°F on an instant-read thermometer.
- Pour the mixture through a fine-mesh sieve into a bowl. Let it cool down to room temperature. Cover and refrigerate for at least 4 hours or overnight. Then, follow the instructions provided by the ice cream machine manufacturer to churn. Enjoy the soft serve straight from the machine or store it in the freezer until you're ready to indulge.
Notes
While this ice cream base can be churned on its own, it's intended to be enhanced with additional flavors.