Made ice cream largely following this recipe:
http://www.nytimes.com/interactive/2014/07/01/dining/the-master-ice-cream-recipe.html
ICE CREAM BASE
Time: 20 minutes plus several hours’ cooling, chilling and freezing
- 2cups heavy cream
- 1cup whole milk
- ⅔cup sugar
- ⅛teaspoon fine sea salt
- 6large egg yolks
- Your choice of flavoring (see grid below, or invent your own)
1. In a small pot, simmer 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 manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Yield: About 1 1/2 pints
I skimped on one egg yolk. I used peach aromatic with buttermilk — a bit too much buttermilk adds too much alkalinity to the flavor. Otherwise this is a tasty ice cream that is better than just cream — the egg yolk is worth the effort.
Food safety notes:
Raw egg safety: Yes or no on raw eggs in homemade ice cream?
http://www.foodsafety.gov/blog/homemadeicecream.html
http://sweets.seriouseats.com/2013/08/how-many-eggs-should-i-use-to-make-ice-cream.html
-Isaac