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 bowl of a mixer with the paddle attachment, mix the yolks, sugar, and salt until thick and pale, about 2 minutes. 
  2. Mix milk and cream and pour into the yolk mixture; mix until well blended. 
  3. Put the mixture to a 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. 
  4. 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). The cooler you can get the mixture at this point the smoother the ice cream will come out. Stir in the vanilla.  Add any fruit or puree at this time if using.
  5. Freeze the custard in an ice-cream maker following the manufacturer's instructions. 
  6. 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
  • 3-4 large egg yolks (about two ounces)
  • 3/4 cup sugar
  • 1/4 cup natural cocoa powder, measured then sifted
  • 1 cup whole milk (8 oz)
  • 1 cup heavy cream (8 oz)
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  1. For the Base: In mixer, whisk the yolks just to break them up, then whisk in half of the sugar (6 tablespoons) and mix until thick and light in color. Set aside.
  2. In a heavy stainless steel pan, combine the cocoa powder with the remaining sugar (6 tablespoons). Whisk in about 1/4 cup of the milk to make a paste. (If you add the milk all at once, it will be lumpy.) Whisk in the remaining milk, the cream, and salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium. (For an even richer chocolate ice cream stir in 2-3 ounces of semi-sweet chocolate at this point).
  3. Slowly add hot chocolate mixture to egg mixture with mixer on slow. Returning the mixture to the pan put on the stove and, using a heatproof spatula to stir the cream, cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened (target temperature is 170F).
  4. Strain the base through a fine-mesh strainer and into a clean container. Set the container into an ice bath until it is cooled to at least 50F.
  5. To Freeze: Add the vanilla to the base and stir until blended. Freeze in your ice cream machine according to the manufacturer's instructions. ​

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.