A couple of weeks ago, the New York Times' Dining issue was dedicated to Ice Cream.
Yes, all ice cream! Articles dedicated to old school ice cream shops, soft serve, and the ultimate ice cream recipe. As evidenced by previous posts, I once was an avid ice cream maker but fell off the wagon after moving back to California. After reading the NYT's "The Only Ice Cream Recipe You'll Ever Need," I dusted off my Cuisinart Ice Cream maker-- literally (let's not get to that point again)!
This ice cream recipe is much different from the ones I've made in the past. First off, EGGS. Lots and lots of eggs. The NYT recipe called for EIGHT egg yolks. The second different thing was stovetop prep. I usually just dump all my chilled ingredients right into the ice cream bowl to produce a delicious ice cream, but I didn't want to cut any corners here. Hello, this is the NYT. So stovetop prep it was.. on a hot summer night in a kitchen with no AC...
Per the directions, I mixed the cream, milk, sugar, salt and Ghiradelli unsweetened Cocoa Power and simmered it for a while. In another bowl, I beat the egg yolks, then mixed all the mixtures together and let it simmer for a bit more.
The final result is then popped into the fridge for some major cooling-- several hours or until you can't wait any longer. :) Then, into the ice cream maker it goes!
Here is the finished product. Isn't it beautiful, y'all??
Definitely the richest ice cream I've made. It's ridiculously decadent. One thing I didn't see in the NYT until it was too late is that it's recommended not to add the egg yolks if you decide to make chocolate. Next time, I'd probably cut the egg yolks to 3-5 instead of 8. I'd probably also add a bit more milk since it was so dark. Still delicious though.. I ain't complainin'!
For the Master Ice Cream recipe-- with variations!-- follow the link.
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