MILK ONLY ICE CREAM RECIPE RECIPES

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THE ONLY ICE CREAM RECIPE YOU’LL EVER NEED - NYT COOKING



The Only Ice Cream Recipe You’ll Ever Need - NYT Cooking image

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 don’t go below three. Then flavor it any way you like. See the chart here for more than 16 flavor ideas. Or invent your own.

Provided by Melissa Clark

Total Time 20 minutes

Yield About 1 1/2 pints

Number Of Ingredients 6

2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1/8 teaspoon fine sea salt
6 large egg yolks
Your choice of flavoring (see note)

Steps:

  • 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).
  • 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.

VANILLA ICE CREAM VIII RECIPE | ALLRECIPES



Vanilla Ice Cream VIII Recipe | Allrecipes image

Just milk, sugar and vanilla. This vanilla ice milk is so easy and tastes just like snow cream. This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.

Provided by Margie Kirkman

Categories     Desserts    Frozen Dessert Recipes    Ice Cream    Vanilla Ice Cream Recipes

Total Time 50 minutes

Prep Time 5 minutes

Yield 1 gallon

Number Of Ingredients 3

8 cups milk
2 cups white sugar
1 tablespoon vanilla extract

Steps:

  • Combine milk, sugar and vanilla in freezer canister of ice cream maker. Freeze according to manufacturer's instructions.

Nutrition Facts : Calories 80 calories, CarbohydrateContent 15.4 g, CholesterolContent 4.9 mg, FatContent 1.2 g, ProteinContent 2 g, SaturatedFatContent 0.8 g, SodiumContent 25 mg, SugarContent 15.4 g

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THE ONLY ICE CREAM RECIPE YOU’LL EVER NEED - NYT COOKING
the only ice cream recipe you’ll ever need - nyt cooking image
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 don’t go below three. Then flavor it any way you like. See the chart here for more than 16 flavor ideas. Or invent your own.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
  • 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.
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VANILLA ICE CREAM RECIPE | ALLRECIPES
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