You know the old saying - if it's not broke, don't fix it? Well that is how we feel about the New York Times homemade ice cream recipe, titled "The Only Ice Cream Recipe You'll Ever Need." When Rebecca asked Chef Alli for her favorite recipe, she also pointed her in the direction of the NYT, so... we figured it was best to not mess around with anything else. That said, this recipe as written below has been scaled down to fit the Ankarsrum Ice Cream Accessory without any overflow spillage (Rebecca learned that the hard way during her first go-round with it!), and Rebecca has modified it so that it is a vanilla bean ice cream flavor instead of a plain ice cream base. Scoop up your Ankarsrum and Ice Cream Accessory at East Elm, and give this a try at home! This will yield about 1 pint of finished ice cream.
| Servings: 4-6 |
Prep: 15 minutes + 24 hrs
|
Cook: 30 minutes |
Ingredients
- 1 & 1/2 cups heavy cream
- 3/4 cup whole milk
- 1/2 cup granulated sugar
- Pinch fine sea salt
- 4 large egg yolks
-
3/4 Tbsp vanilla bean paste (or 3/4 Tbsp pure vanilla extract with scraped vanilla bean caviar)
Instructions
- In a small saucepan, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove from heat.
- In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks to temper.
- Whisk the yolk mixture back into the saucepan with the cream
- Return saucepan 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).
- Add the vanilla bean paste (or extract and caviar)
- 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.
Rebecca's Notes
- If using the Vain Vanilla brand pure vanilla extract that we carry at East Elm, you can pull a whole vanilla bean from inside your bottle of extract, slice it down the center, and scrape the caviar out of the bean and add to the custard. This is what gives the ice cream those little vanilla bean flecks which are the hallmark of a vanilla bean ice cream!
- If using the Ankarsrum Ice Cream Accessory, ensure your freezer bowl has had 20-24 hours of time in the freezer in advance of churning. You want the bowl and the custard to both be very cold when you start churning. After fitting your Ankarsrum with the Ice Cream Accessory attachment, you will turn it on to the lowest speed setting to start, slowly pouring your custard through the holes in the top lid of the attachment. Once all the custard is in the bowl, turn the speed up to medium (around a 5 o'clock position) and run for approximately 30 minutes.
- Recipe courtesy of the New York Times, authored by Melissa Clark. Modified by Rebecca to scale down to approximately .75 of the original volume to fit the Ankarsrum Ice Cream Accessory.