The Only Ice Cream Recipe You’ll Ever Need

• Vegetarian
• Gluten free

• Refrigerated

  • 6 Egg yolks, large

• Baking & Spices

  • 1/8 tsp Sea salt, fine
  • 2/3 cup Sugar
  • 1 Your choice of flavoring

• Dairy

  • 2 cups Heavy cream
  • 1 cup Whole milk

Found on cooking.nytimes.com

Description

Directions

• 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). 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.