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 simmer over medium heat. 
  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. With mixer on medium, slowly pour the hot liquid (temper) into the yolk mixture; whisk 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, enough that if you draw a line with a fingertip through the sauce on the back of the spoon, it should hold the shape of the line; 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. Immediately strain the custard through a medium sieve into the medium metal bowl and chill in refrigerator or over ice water until very cold (at least below 50°F). Fish out the vanilla bean, if using, and use your fingers to scrape any remaining seeds into the custard; stir to distribute the seeds. Or, if using vanilla extract, stir it in now.  Add any fruit or puree at this time if using.
  6. Chill the custard. 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 the 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, stirring until smooth. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
  2. Warm the milk. In a separate medium bowl, whisk together the egg yolks sugar and salt. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
  4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

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.