Vanilla Ice Cream
 
  • 1 cup whole milk 
  • 1 cup heavy cream 
  • 1 1/2 tsp. pure vanilla extract added at the end 
  • 3-4 large egg yolks  (2 oz)
  • 1/2 cup granulated sugar 
  • pinch of salt 
 
  1. In a medium saucepan, bring the milk, cream to a low simmer over medium heat. This is just before boiling or about 190-200 F. Do not boil.
  2. Meanwhile, in a medium bowl of a mixer with the paddle attachment, mix the yolks, sugar, and salt until thick and pale, about 2 minutes. 
  3. Take the pan off the heat and, with mixer on medium, slowly pour the hot liquid (temper) into the yolk mixture; mix until well blended. 
  4. Return the mixture to the saucepan and set the pan over medium-low heat. Cook, stirring constantly with a heat proof rubber spatula and being sure to scrape the bottom and sides, until the custard thickens slightly. An instant-read thermometer will register 170°F. This can take 2 to 10 min., depending on your pan and your stove. 
  5. Don't let the custard simmer or boil: your mixture will curdle. Immediately strain the custard through a medium sieve into a metal bowl and chill in refrigerator or over ice water until very cold (at least below 50°F). If using vanilla extract, stir it in now.  Add any fruit or puree at this time if using.
  6. Freeze the custard in an ice-cream maker following the manufacturer's instructions. 
  7. Serve immediately (it will be soft) or freeze for up to two days. Let the ice cream soften slightly before serving from the freezer.

Chocolate Ice Cream
Makes about 1/2 quart
  • 1 cup heavy cream
  • 2 Tablespoons unsweetened Dutch-process cocoa powder
  • 3.5 ounces bittersweet or semisweet chocolate
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • Pinch of salt
  • 3-4 large egg yolks (2 ounces)
  • ½  teaspoon vanilla extract
 
  1. Warm 1 cup of cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate and milk, stirring until smooth. 
  2. Meanwhile, in a medium bowl of a mixer with the paddle attachment, mix the yolks, sugar, and salt until thick and pale, about 2 minutes. 
  3. Take the pan off the heat and, with mixer on medium, slowly pour the hot liquid (temper) into the yolk mixture; mix until well blended. 
  4. Return the mixture to the saucepan and set the pan over medium-low heat. Cook, stirring constantly with a heat proof rubber spatula, until the custard thickens slightly. An instant-read thermometer will register 170°F. This can take 2 to 10 min., depending on your pan and your stove. 
  5. Don't let the custard simmer or boil: your mixture will curdle. Immediately strain the custard through a medium sieve into a metal bowl and chill in refrigerator or over ice water until very cold (at least below 50°F). Stir in vanilla.
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For Fruit ice-cream
  • 3 cups of prepared fruit (strawberries, peaches, raspberries, mangoes, or other
  • 1/3 cup sugar
  • 1 T lemon juice
When you’re dealing with fruit, the secret to a smooth ice cream without icy chunks is to cook the fruit in sugar first. This lowers the freezing point, which will give you much more creamy results. In a heavy saucepan, stir fruit, 1/3 C sugar and lemon juice and bring to boil. Lower heat and simmer – uncovered – until cooked, about 30-40 minutes. Chill and use as is or pour fruit into blender and puree until smooth. Strain puree in a sieve and mix with the custard.