ICE CREAM CHART RECIPES

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CLASSIC CUSTARD ICE CREAM BASE RECIPE - NYT COOKING



Classic Custard Ice Cream Base Recipe - NYT Cooking image

Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream. Sometimes called French-style, this base incorporates eggs, which improve the texture and help prevent ice crystals from forming. This recipe for ice cream base may be churned on its own, but it is meant to have flavors added. See the chart here for flavor options and directions for incorporating them into the base recipe.

Provided by Melissa Clark

Total Time 45 minutes

Yield 1 1/2 quarts

Number Of Ingredients 6

2 cups heavy cream
1 cup whole milk
⅔ cup sugar
⅛ teaspoon fine sea salt
6 large egg yolks
Your choice of flavoring (see chart)

Steps:

  • In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Stirring constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot 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).
  • 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.

TRIPLE CHOCOLATE RICOTTA ICE CREAM RECIPE: HOW TO MAKE IT



Triple Chocolate Ricotta Ice Cream Recipe: How to Make It image

You're going to fall in love with this thick, rich chocolate ricotta ice cream. It has a creamy texture that can't be beat. —Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 1-1/2 quarts.

Number Of Ingredients 10

1 carton (15 ounces) whole-milk ricotta cheese
1-1/4 cups whole milk
1 cup sugar
4 ounces cream cheese, softened
1/2 cup baking cocoa
1/2 teaspoon instant espresso powder
1/4 teaspoon salt
1 cup heavy whipping cream
3-1/2 ounces milk chocolate, melted and cooled
3-1/2 ounces dark chocolate candy bar, chopped

Steps:

  • Place the first 7 ingredients in a blender; cover and process until combined, about 1 minute. Add cream and cooled melted chocolate; cover and process until slightly thickened, 30 seconds., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions, adding dark chocolate during the last 5 minutes of processing in proportion to the amount of the mixture in the cylinder. Refrigerate any remaining mixture until ready to freeze., Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts : Calories 321 calories, FatContent 20g fat (12g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 141mg sodium, CarbohydrateContent 33g carbohydrate (30g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

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CLASSIC CUSTARD ICE CREAM BASE RECIPE - NYT COOKING
Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream. Sometimes called French-style, this base incorporates eggs, which improve the texture and help prevent ice crystals from forming. This recipe for ice cream base may be churned on its own, but it is meant to have flavors added. See the chart here for flavor options and directions for incorporating them into the base recipe.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
  • 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.
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