The basic recipe for creamy, silky custard-based ice cream

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This very classic and basic recipe is from the NY Times news paper, which in itself is a incredibly useful and highly recommended source for all kinds of recipes. I like the simplicity of their basic ice cream recipe.

However, I do suggest a small change to their version. Their recipe calls for 6 egg yolks – the crucial ingredient of a custard, giving it the thick, silky character and smooth taste. However, 6 yolks in my opinion is too many. I suggest to go with 4 instead. This also helps, if only a little bit, with the cholesterol, but you’re going to be in trouble when you eat this anyway.

Although I highly recommend it, you don’t need an ice cream maker for this recipe. If you don’t use one, you need to stir yourself. The ice cream maker (or add-on to the kitchen machine I use) or stirring prevents ice crystals to form in the mixture. Crystals are not bad, but they ruin the sensation of the creamy ice. You can prevent that by stirring regularly. I will explain how.

I use the ice cream attachment from KitchenAid for my Artisan

Nutrition Facts

Serving Size 1/2 cup

Servings Per Container 6

Amount Per Serving

Calories 278 Calories from Fat 167.4

% Daily Value*

Total Fat 18.6g 29%

Saturated Fat 10.8g 54%

Trans Fat g

Cholesterol 198mg 66%

Sodium 40mg 2%

Total Carbohydrate 25.8g 9%

Dietary Fiber 0g 0%

Sugars 24.2g

Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Print Recipe

Ice Cream

Prep Time20

Cook Time20

Total Time40

Servings: 6 bowls

Calories: 278kcal

Ingredients

500 milliliters heavy cream (don’t go ‘light’, it needs to be heavy)
250 milliliter whole milk (it needs to be fatty milk)
135 grams sugar
1/8 tsp salt
4 egg yolks
Vanilla extract (for the vanilla ice cream version)

Instructions

Utensils

Ice cream maker, attachment, or large, wide bowl
Small pan or pot
Large bowls
Fine-mesh sieve
Whisk, wooden spoons
Digital scale, kitchen thermometer

Preparation

When you use an ice cream maker: make sure your ice cream maker has been cooling in the freezer overnight, and it is properly cold.
When you do not use an ice cream maker, make sure you have a large, wide rectangular baking dish handy.

The custard

Making custard is one of the nicest things to do. It forms a base for so many recipes, and even, with small adaptations, a dessert dish on its own. Custard is a creamy base, and it uses egg yolks to thicken it. In this recipe, we will not use starches of any kind or gelatin to thicken. It will be because of the egg yolks, and the use of full-fat, creamy heavy cream and milk.
The key to a good custard is slow heat, and keeping an eye on the maximum temperature. It cannot cook at all,because it will curdle, rendering it un-salvageable and useless. A thermometer is crucial.
If your mixture is too hot (above 80oC/177oF), you will effectively scramble the eggs, rendering the mixture un-salvageable and useless.

Making the custard

In a small pot, slowly and carefully bring the heavy cream, milk, sugar and the salt to a simmer, until the sugar is completely dissolved. This will take you between 5 and 10 minutes. When the sugar is dissolved, take the pot from the heat.
In a bowl, whisk the egg yolks. While you constantly whisk, whisk a third of the warm cream-milk-sugar mixture into the egg yolks. This will bring the yolks to the right temperature while ensuring the yolks are mixed thoroughly.
Return the yolk-cream mixture to the pan, and place on a medium-low heat. While you stir the mixture, heat it to 76^oC/170^oF. At that point, it is thick enough to cover the back of a spoon. Remove from the heat.
Strain the custard through the sieve into a bowl and allow to cool to room temperature. Cover with cling film and allow to cool for 4 hours, or overnight.

Making the ice cream – with an ice cream maker

Using the manufacturer’s instructions, churn the ice cream in the ice cream maker.
This is when you add ingredients.
After it is ready, you can serve immediately as a soft serve, or use an ice cream container and place in the freezer.

Making the ice cream – without an ice cream maker

Pour the cooled custard into your wide baking dish and place in the freezer for about 45-60 minutes. After 60 minutes, stir the mixture very thoroughly. This is to break up the ice crystals. You continue doing this for about 4 hours, until the mixture is frozen, every 30 minutes.

The items I use for this recipe are the ones below. I have listed direct links, in case you want to purchase them yourself.