If you're fortunate enough to have access to an ice cream maker, it's kind of your humanitarian duty to make some freshly churned ice cream every once in a while for your family and friends. I use the KitchenAid attachment which holds 2 quarts so this recipe has been doubled to reflect that. If you've never made ice cream before, this recipe is a great one to start with because it uses the traditional method of custard making, tempering eggs. It might be a little tricky the first few times you temper your yolks but don't let that stop you, it's a basic thing every cook should know. Just make sure you have your mise en place all set up and you'll be fine.
This recipe is the New York Time's master ice cream recipe, meaning you can basically make any flavor out of it using it as a base. I found it a little too yolk heavy, so you might want to increase your milk by 1/4 cup or decrease the amount of egg yolks to 10 or 11 to balance it out.
4 cups heavy cream
2 cups whole milk
1 1/3 cup granulated sugar
1/2 tsp kosher salt
12 egg yolks
Flavorings- for this I used about 1 cup or 2 bunches of fresh mint leaves, 1/2 cup of roughly chopped dark chocolate chips, and 1 vanilla bean with the seeds scraped out
In a large pot, combine milk, cream, vanilla beans and mint and simmer (NOTE: most ice cream recipes will tell you to add your sugar with the liquids at this point so it dissolves. I've learned otherwise, if you whisk it in with your yolks it will decrease the chances of burning the sugar, better incorporate the yolks, and will still dissolve anyways). Meanwhile, whisk yolks, sugar, and salt in a medium to large bowl. Once the milk mixture is piping hot, slowly and carefully whisk into egg mixture, about 1/3 cup at a time (NOTE: Before taking this step, try a sip of the milk mixture to see if enough of the mint flavor has steeped in. If not, you should leave the leafs in, if so, you have the option of straining it out at this point. I like to leave mine in for as long as possible for a nice strong flavor). Finish whisking in your milk mixture, then add everything back into the large pot. At this point you should switch to a rubber spatula and turn the heat on to low as you continuously stir the bottom of the pot. It is extremely important that you scrape the bottom each time since otherwise the yolks will cook at the bottom and you'll end up with scrambled egg ice cream. After about 5 minutes of stirring and the yolks slowly cooking, your mixture will thicken enough to coat the back of your spatula. It should be thick and creamy, not runny. Strain the custard into a clean bowl or container, pressing on the mint leaves if you still have them and chill completely before churning.
Photos by @kaytron