Ice Cream

Ingredients

• 4 large egg yolks
• 2/3 cup sugar
• 1 1/2 cups whole milk
• 1 vanilla bean (split and scraped of seeds), or 1 teaspoon vanilla extract
• 1 1/2 cups heavy cream

Directions

1. Chill the ice cream bowl, if needed: If your ice cream machine has a bowl that needs to be frozen before churning, put it in the freezer the night before you plan to make ice cream. (If you forget, you can make the base and refrigerate it overnight while the bowl is freezing, and churn the ice cream the next day.)
2. Prepare an ice bath: Fill a large bowl with ice cubes and some water. Place another, smaller bowl on top of the water, and place a strainer inside. Keep this close by while you make the ice cream base.
3. Whisk the yolks and sugar until pale lemon-yellow colored: If you haven't already done so, separate the yolks from the eggs. Combine the yolks and the sugar in a medium mixing bowl. Whisk until combined — at first the mixture will be very thick and dark yellow, then it will smooth out and lighten to a pale lemon-yellow color.
4. Warm the milk on the stovetop: Pour the milk into a medium saucepan and place over medium heat. Add the vanilla bean (pod and seeds) or vanilla extract. Bring the milk to a simmer, then remove from heat.
5. Temper the egg-sugar mixture with 1 cup of hot milk: Scoop out about 1 cup of hot milk (no need to be exact). Slowly pour it into the egg-sugar mixture while whisking. This warms the eggs and prevents them from curdling in the next step.
6. Pour the tempered egg-sugar mixture into the milk: Slowly pour the tempered egg-sugar mixture into the saucepan with the remaining milk.
7. Cook the ice cream base until thickened: Return the saucepan to the stove and place over low heat. Stir the mixture slowly, but constantly, scraping the bottom and sides of the pot. Keep cooking until the base has thickened enough to coat the back of the spatula and registers 170°F with an instant-read thermometer.
8. Strain the ice cream base into the bowl of the ice water bath. Straining will remove the vanilla pod and any bits of egg that may have accidentally curdled.
9. Stir the heavy cream into the ice cream base.
10. Chill completely: Leave the ice cream base over the ice water bath, stirring occasionally, until it's completely chilled. This will take about 20 minutes. Alternatively, cover the bowl with the base and chill in the fridge for 3 hours or overnight.
11. Churn the ice cream base: Transfer the ice cream base to the bowl of your ice cream machine. Churn until the base has thickened to a consistency somewhere between a very thick milkshake and soft-serve ice cream. In most ice cream makers, this takes about 20-30 minutes — check the instructions for your particular machine.
12. Freeze the ice cream until solid: Transfer the thickened ice cream to a freezer container. Press a piece of wax paper against the surface of the ice cream to prevent ice crystals from forming and freeze until solid, at least 4 hours. The ice cream will keep in the freezer for about 2 weeks before becoming icy.

"2-Ingredient" Ice Cream

Ingredients

• 1 14-ounce can sweetened condensed milk
• 1 teaspoon vanilla extract, almond extract, mint extract, or other flavoring,optional
• 2 cups heavy cream, cold

Directions

1. Pour the sweetened condensed milk into a large bowl.
2. Mix the vanilla extract, or other flavoring extract, into the condensed milk, if using. (See Recipe Notes for other flavoring ideas.)
3. Whip the heavy cream: Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Use a hand mixer, stand mixer, or immersion blender to whip the cream until it holds stiff, billowy peaks, about 3 minutes.
4. Gently mix a scoop of the whipped cream into the condensed milk. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream.
5. Transfer the rest of the whipped cream to the bowl with the condensed milk. Gently begin folding the whipped cream into the condensed milk. At first, it will look very lumpy. As you continue to fold, the mixture will smooth out and become soft and silky. Stop when you see just a few small lumps here and there — be careful not to deflate the mixture too much or over-mix.
6. Use a spatula to scrape all the ice cream base into your freezer container. Smooth the top, then press a piece of wax paper against the surface to prevent ice crystals from forming.
7. Freeze for at least six hours, or up to 2 weeks. The ice cream will become more firm the longer you let it freeze. For best texture and flavor, eat within two weeks.

Recipe Notes

• Make Flavored Ice Cream: To infuse your ice cream with flavor, warm the cream in a saucepan until you just start to see a few wisps of steam. Remove the pan from heat and add your flavoring ingredient. Let the milk infuse until it tastes good to you or until it's room temperature. Strain out the solids and refrigerate the cream until it's completely chilled again. Make the recipe as usual. Favorite flavorings: cinnamon sticks, whole vanilla beans, lavender buds, coffee beans, cacao nibs, whole spices, fresh mint
• Adding a Mix-in to Your Ice Cream: Lighter mix-ins, like chopped chocolate, can be gently folded into the base before being transferred to the freezer container. For heavier mix-ins, like caramel swirls, fruit mixtures, and candied nuts, transfer half of the prepared ice cream into the freezer container, sprinkle the mix-in over top, and then top with the remaining ice cream. Use a knife to swirl the mix-in into the ice cream.

Ice Cream Base

Ingredients

• 1 cup heavy cream
• 3 cups half-and-half
• 8 egg yolks
• 3/4 - 1 cup white sugar, depending on ice cream flavor and add-ins
• 1/8 teaspoons salt

Directions

1. Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low.
2. Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.
3. Slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. (This will temper the eggs.)
4. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon,  about 5 to 8 minutes. Do not let mixture boil.
5. Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. 
6. The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions. Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.

Variations:

• Vanilla Ice Cream- Stir in 2 teaspoons vanilla extract to the cream mixture before freezing. Use one whole cup of white sugar.

Egg-Free Ice Cream

Ingredients

• 1 cup whole milk 
• 3/4 cup granulated sugar 
• 2 cups heavy cream 
• 1 tablespoon pure vanilla extract 

Directions

1. In a medium bowl, use a hand mixer on low speed or a whisk to combine the milk and sugar until the sugar is dissolved. Stir in the heavy cream and the vanilla. Cover and refrigerate 1 to 2 hours, or overnight. 
2. Put mixture in a 1 1/2-quart ice-cream maker and mix according to the manufacturer's directions. The ice cream should have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

Chocolate Ice Cream

Ingredients

• 3/4 cup cocoa powder, sifted
• 1/2 cup granulated sugar
• 1/3 cup packed dark brown sugar
• 1 cup 1% milk
• 2 cups heavy cream
• 1/2 tablespoon pure vanilla extract

Directions

1. In a medium bowl, whisk together the cocoa and sugars. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa and sugars are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
2. Put mixture in a 1 1/2-quart ice-cream maker and mix according to the manufacturer's directions. The ice cream should have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

Strawberry Ice Cream

Ingredients

• 1 1/2 cups fresh strawberries, hulled
• 3/4 cup 1% milk
• 2/3 cup granulated sugar
• 1 1/2 cups heavy cream
• 1 1/2 teaspoons pure vanilla extract

Directions:

1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until roughly/finely chopped (depending on preference). Reserve in bowl.
2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk and the sugar until the sugar is dissolved. Stir in heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate 1 to 2 hours, or overnight.
3. Put mixture in a 1 1/2-quart ice-cream maker and mix according to the manufacturer's directions. The ice cream should have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.