Ice Cream: The Only Recipe You'll Ever Need | Melissa Clark | The New York Times

Melissa Clark shows you how to make the only ice cream recipe you'll ever need.

Produced by: Jenny Woodward

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Ice Cream: The Only Recipe You'll Ever Need | Melissa Clark | The New York Times

[bluehydrainga]

I think I found the recipe on their website:
INGREDIENTS
Yield: About 1½ pints
2cups heavy cream
1cup whole milk
⅔cup sugar
⅛teaspoon fine sea salt
6large egg yolks
Your choice of flavoring (see note)

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Ingredient Substitution Guide
PREPARATION

Step 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).
Step 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. Serve directly from the machine for soft serve, or store in freezer until needed.

[katbland]

This was so informative! I have literally watched 6 other ice cream recipe videos that didn't have half the information here. This is exactly what i was looking for, wow!

[jeanvignes]

The manufacturer says to start the machine and pour in the ice cream mix while it's already running. I think this probably prevents strain on the motor (i.e. not having to start with the edges already frozen to the inner bowl.)

[ElizabethBartley]

You can make any flavor in any quantity using this cooking method with a 4:1:1 ratio by weight of milk/cream:egg yolks:sugar. I learned this in culinary school and it works!

[glw]

Made this many times. Unbelievably rich and delicious with any flavoring.

[bhaldurgumbo]

I used this recipe on a number of different ice cream flavours and it has been a banger! It beats the other recipes I have tried

[WV_Raised]

When melting the sugar only use the milk that way you can pour the heavy cream in to cool it down enough so the egg yolks dont cook.

[andrewcushmansr]

I used this recipe 5 STARS, Blueberry and Strawberry. Kudos Kudos

[ggg]

What temperature is the mixture in the pan before you pour your egg yolks?

[malaekafirdous]

The information was vague. The quantities and temperature wasn't mentioned.

[Movalon]

A 1/2 teaspoon of locust bean gum for thickening will hold the scoop of icecream longer in shape...thanks for this recipe😊

[TracyJordan]

NYT has really lost its marbles but this video is still good

[roykim]

Talking to mother never ends in 5 min. No way

[Harphoney]

This is the best ice cream recipe ever ! Thankyou for replying xo

[gersonmartinez]

How do I get quantities for the recipe

[oldmanfigs]

This one has finally inspired me to buy that ice cream machine. 🍦 🍨

[johngates]

A lot of good advice on why adding egg yolks to the recipe makes sense...I've made French Vanilla Ice Cream in my Cuisinart. Going to copy your version of Strawberry Ice Cream ..
Excellent Video !

[mariaconsuelothomen]

Where can you find the written recipe?

[bl]

Just saying the base should be 40°F and lower so less ice crystals

[laletacosta]

Just want to ask if I can add Xanthan gum in this recipe?..if so, how many teaspoon ?