New York Times Ice Cream
The New York Times Ice Cream Recipe delivers a rich, creamy, and velvety homemade ice cream made from a simple custard base. It’s a versatile and easy-to-follow recipe, perfect for both beginners and seasoned ice cream enthusiasts. With its perfect texture and depth of flavor, this ice cream is ideal for creating a range of delicious flavor variations. Customize it with your favorite add-ins or enjoy it as a classic vanilla masterpiece.
Equipment
- 1 medium saucepan
- (1) Mixing bowl (medium)
- (1) Whisk
- 1 Wooden spoon or heat-resistant spatula
- 1 Fine-Mesh Strainer
- 1 Ice cream maker (or container for hand-stirring)
- 1 airtight container (for freezing)
- 1 Measuring cups and spoons
Ingredients
- 2 cups 475 ml Whole milk
- 2 cups 475 ml Heavy cream
- 3/4 cup 150 g Granulated sugar
- 6 large Egg yolks
- 1 vanilla bean or 2 teaspoons vanilla extract
Instructions
Prepare the Custard Base:
- In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is hot, but not boiling (about 180°F or 82°C). Stir occasionally to avoid scorching.
Whisk the Egg Yolks and Sugar:
- In a separate bowl, whisk together the egg yolks and granulated sugar until smooth and slightly pale in color.
Temper the Egg Yolks:
- Gradually pour a small amount of the hot milk mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling. Slowly add the remaining milk mixture to the egg yolks while whisking continuously.
Cook the Custard:
- Return the combined mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula. Cook until the custard thickens and coats the back of the spoon (about 10-15 minutes). Do not let the custard boil.
Strain and Chill:
- Remove the custard from the heat and strain it through a fine-mesh sieve into a clean bowl to remove any coagulated egg bits. Let it cool at room temperature, then cover and refrigerate for at least 4 hours or overnight.
Churn the Ice Cream:
- Once the custard is completely chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes). The ice cream will reach a soft-serve consistency.
Freeze and Set:
- Transfer the ice cream to an airtight container. Press plastic wrap or parchment paper directly onto the surface to prevent ice crystals from forming. Freeze for at least 4 hours or until the ice cream is firm enough to scoop.
Serve:
- Once your ice cream has set, scoop and serve in bowls, cones, or as a sundae. Enjoy your homemade creation!
Notes
- Customizing Flavors: Feel free to add your favorite flavorings (such as vanilla bean, chocolate chips, fruit swirls, or nuts) to the custard base before churning for different flavor profiles.
- Chilling is Key: Make sure to chill the custard thoroughly before churning. This will ensure a smoother texture and a creamier result.
- Eggless Version: If you prefer to make the ice cream without eggs, you can substitute the custard base with a simpler mixture of cream, milk, and sugar. The texture will be a bit different but still delicious.
- Storage: To store leftovers, keep the ice cream in an airtight container in the freezer. Allow it to sit at room temperature for a few minutes before serving if it becomes too hard to scoop.