Ny Times Ice Cream 7/2014

• ICE CREAM BASE
• Time: 20 minutes plus several hours' cooling, chilling and freezing
• tcups heavy cream
• tcup whole milk
• t/3cup sugar
• t/8teaspoon fine sea salt
• tlarge egg yolks
• tour choice of flavoring (see flavor recipe)

1. 1. In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking 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).
2. 2. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
3. 3. Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
4. Yield: About 1 1/2 pints

cream base, minutes, heavy cream, milk, sugar, salt, egg yolks

Taken from www.epicurious.com/recipes/member/views/ny-times-ice-cream-7-2014-52873691 (may not work)