This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but dont go below three.
Then flavor it any way you like. See the link in the prep section for more than 16 flavor ideas. Or invent your own.
1. 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). 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 manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed. NOTE: This recipe for ice cream base may be churned on its own, but it is meant to have flavors added. See the chart here for flavor options and directions for incorporating them into the base recipe: http://www.nytimes.com/interactive/2014/07/01/dining/the-master-ice-cream-recipe.html
Vanilla Ice Cream
If making vanilla ice cream, slice 2 vanilla beans in half lengthwise and scrape down the sides.
Mint or Basil
In a food processor, pulse together 1 cup clean and dry mint or basil leaves with 2/3 cup granulated sugar until pulverized and bright green. Use herb sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Chill.
Cinnamon
Break a 4-inch-long cinnamon stick (preferably a fragrant variety like Ceylon or canela) into a food processor. Add 2/3 cup granulated sugar and pulse until finely ground. Use cinnamon sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Chill.
Lemon or Lime
In a food processor, pulse together zest of 3 lemons or limes with 2/3 cup granulated sugar until smooth and brightly colored. Use citrus sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Stir in the juice and zest of 1 lemon or lime. Chill.
fruit
Strawberry or Raspberry
Make the base without milk. In a blender, purée 1 pound berries, 3 tablespoons sugar, 1/2 teaspoon lemon juice or balsamic vinegar and a pinch of salt. Taste; add more sugar and/or lemon or vinegar if necessary. Purée should be on the sweet side, with some underlying tartness. Stir into base before chilling. Strain before churning if using raspberries.
Peach or Apricot
Pit and dice 3 pounds peaches or apricots (no need to peel them). In a saucepan over medium heat, gently simmer fruit with 1/2 cup sugar until fruit is tender, about 10 minutes. Purée in a food processor or blender. Make the base without milk. Stir 1/2 cup buttermilk and the fruit purée into warm, strained base. Add a few drops of almond extract if desired. Chill.
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Cherry
In a saucepan over medium heat, simmer 6 cups pitted cherries (from 2 pounds) with 1/3 cup sugar until cherries are very soft, about 10 minutes. Purée in a food processor or blender. Make the base without milk. Stir 1/2 cup buttermilk and the cherry purée into warm, strained base. Add a few drops of kirsch if desired. Chill.
Banana
In a blender, purée 4 very ripe medium bananas, 2 tablespoons sugar, 1 teaspoon lemon juice and a pinch of salt until smooth. Make the base without milk. Stir 1/2 cup buttermilk and the fruit purée into warm, strained base. Add a few drops of vanilla extract if desired. Chill.
chocolates and caramels
Chocolate
In a saucepan, bring 3/4 cup cream and 3 tablespoons Dutch-processed cocoa powder to a simmer. Put 1 cup chopped chocolate in a mixing bowl. Pour hot cocoa cream over chocolate and stir until melted and smooth. Make base using 1 1/2 cups milk, 3/4 cup sugar and no cream. Stir chocolate mixture, 3/4 cup crème fraîche or sour cream and 1 teaspoon vanilla extract into base. Strain and chill.
Chocolate Hazelnut
Make the base with 2 cups milk, 1 cup cream and 1/4 cup sugar. Whisk 1 cup chocolate hazelnut spread (such as Nutella) and 1 teaspoon vanilla extract into warm, strained base. Chill.
Pistachio
Make the base using 2 cups milk and 1 cup cream. Whisk 1 cup unsweetened pistachio paste and 1/4 teaspoon almond extract into warm, strained base. Chill.
Peanut Butter
Make the base using 2 cups milk and 1 cup cream. Whisk 1 cup natural smooth peanut butter and 1/2 teaspoon vanilla extract into warm, strained base. Chill.
Coconut
In a medium saucepan, toast 1/2 cup sweetened shredded coconut until deeply golden, about 5 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup shredded unsweetened coconut until deeply golden, 5 minutes. Proceed with base recipe in the same pot, using 1 cup cream, 1 cup milk and 1 cup coconut milk. Let custard steep off the heat for 1 hour before straining (press down hard on the solids). Add reserved coconut to base during the last 2 minutes of churning.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2575g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7778 | ||
Calories from Fat: 5856 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 650.7g | 868 % | |
Saturated Fat 234.4g | 1172 % | |
Monounsaturated Fat 287.6g | ||
Polyunsanturated Fat 103g | ||
Cholesterol 30211.4mg | 9296 % | |
Sodium 38685.6mg | 1334 % | |
Potassium 2719.7mg | 72 % | |
Total Carbohydrate 89.3g | 26 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 89.3g | ||
Protein 389.2g | 556 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7778
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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