1. In a small pot, simmer heavy cream, milk, sugar, and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In 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. Churn in an ice cream machine according to manufacturers' instructions.
Vanilla- Slice 2 vanilla beans in half lengthwise and scrape down the sides. Add seeds and pods; or 1/2 cup whole coffee beans ground coarsely in a coffe grinder or food processor.
Mint- In a food processor, pulse together 1 cup clean and dry mint 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.
Strawberry (or raspberry)- Make the base without milk. In a blender, puree 1 pound berries, 3 tablespoons sugar, 1/2 teaspoon lemon juice and a pinch of salt. Taste; add more sugar and/or lemon if necessary. Puree should be on the sweet side, with some underlying tartness. Stir into base before chilling. Strain before churning if using raspberries.
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 creme fraiche or sour sour cream and 1 teaspoon vanilla extract into base.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (352g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 831 (77%)|
|Amt Per Serving||% DV|
|Total Fat 92.3g||123 %|
|Saturated Fat 36.1g||181 %|
|Monounsaturated Fat 39.1g|
|Polyunsanturated Fat 13.3g|
|Cholesterol 3817.2mg||1175 %|
|Sodium 4847mg||167 %|
|Potassium 362.3mg||10 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 12g|
|Protein 49.3g||70 %|
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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: 1075
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