Ice Cream: The Only Recipe You'll Ever Need | Melissa Clark | The New York Times
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- Опубліковано 2 лип 2014
- Melissa Clark shows you how to make the only ice cream recipe you'll ever need.
Produced by: Jenny Woodward
Read the story here: nyti.ms/1qyPtee
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Ice Cream: The Only Recipe You'll Ever Need | Melissa Clark | The New York Times
/ thenewyorktimes
I think I found the recipe on their website:
INGREDIENTS
Yield: About 1½ pints
2cups heavy cream
1cup whole milk
⅔cup sugar
⅛teaspoon fine sea salt
6large egg yolks
Your choice of flavoring (see note)
Add to Your Grocery List
Ingredient Substitution Guide
PREPARATION
Step 1
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. 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).
Step 2
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.
Thank you very much....
Thank you so much
Not all heros wear capes.
Thx
Thank you!
This was so informative! I have literally watched 6 other ice cream recipe videos that didn't have half the information here. This is exactly what i was looking for, wow!
I used this recipe on a number of different ice cream flavours and it has been a banger! It beats the other recipes I have tried
I used this recipe 5 STARS, Blueberry and Strawberry. Kudos Kudos !!!!!
This is the best ice cream recipe ever ! Thankyou for replying xo
The manufacturer says to start the machine and pour in the ice cream mix while it's already running. I think this probably prevents strain on the motor (i.e. not having to start with the edges already frozen to the inner bowl.)
A lot of good advice on why adding egg yolks to the recipe makes sense...I've made French Vanilla Ice Cream in my Cuisinart. Going to copy your version of Strawberry Ice Cream ..
Excellent Video !
Very nice thank you
What temperature is the mixture in the pan before you pour your egg yolks?
You can make any flavor in any quantity using this cooking method with a 4:1:1 ratio by weight of milk/cream:egg yolks:sugar. I learned this in culinary school and it works!
How would that ratio be applied? Could you please give an example ?
I want to make this with oreos should I put the oreos when she said that she would put the vanilla? Or should I put them smashed when she put the strawberry?
Made this many times. Unbelievably rich and delicious with any flavoring.
I have a question did you have to let your ice cream sit out for it to become scoopable? I realize my ice cream was rock solid.
@@Dontletthemchangeyou Mine did not get rock hard and it was pretty easy to scoop. It wasn't soft but it was like ice cream that I would get from the store. Perhaps let yours sit out a bit to soften because it really is a delicious recipe.
@@glw5166 ok thank you
Thank you.
Yum!
This one has finally inspired me to buy that ice cream machine. 🍦 🍨
You can pick up an old vintage for less than $5 at a garage wake sale/Thrift store
You're the best.
all my ice creams i ever make are custard based and i dont use the back of the spoon method but a candy thermometer so i can bring it to temp then hold it and lower to prevent over cooking with a bowl and ice bath.
when she strained the custard mixture it showed she did not temper the eggs enough before adding to the pot. you will have some egg solids even if done correctly but the amount is minimized.
How do I get quantities for the recipe
This was SO good!... I smeared some in my bush
Just want to ask if I can add Xanthan gum in this recipe?..if so, how many teaspoon ?
Nice video. I make my own ice cream but I struggle to get the flavour right. I tried vodka but it didnt seem tp do much
alcohol doesn't freeze
Looks great No crystals in the finish product? Do you have a recipe using a gum stabilizer?
Fastest purée ever! :P
What brand is the ice cream maker? Thank you
how much from what do u put in?
Just saying the base should be 40°F and lower so less ice crystals
Where can you find the written recipe?
Does anyone have the flavor chart from New York times that they are able to share?
Also, you can do this in a sous vide machine if anyone has one of those and use mason jars. It basically makes it a lot easier. Cook it for 176° for one hour!
This recipe was published in The Nee York Times on July 1, 2014 along with 22 flavor variations. Some of the flavors, such as adding different fruits, for example, require an adjustment to the recipe ingredients. Almost all libraries have a newspaper search database that will allow you to pull this up and print it. This recipe has yielded fabulous ice cream in every variation I have tried! It’s well worth the effort to get it printed if you don’t subscribe to the paper.
The information was vague. The quantities and temperature wasn't mentioned.
Yeah they want you to go to their website and subscribe to see it :(( luckily someone in the comments was helpful
I have a question did you have to let your ice cream sit out for it to become scoopable? I realize my ice cream was rock solid.
where do i find the recipe/ measurements for your recipe?
The NYT kitchen doesnt have a thermometer to check temp? An instant read themometer is $5 at a target and it would helpful to know the exact temp to take off the stove so people dont curdle the eggs
170F
Where's the recipe???
In the video?:/
This how ice cream is suppose to look
I cannot find the recipe. I must not be looking in right place. Please help?
Wich brand is that machine??
It's a Cuisinart. I have the same one.
+MICHAEL TENG oh! Thanks, I've been checking the reviews. I think, this cuisine art machine is what I'm gonna buy
MICHAEL TENG AWe can’t find those anymore
Anyone got the Ratios of Custard vs Puree? Chocolate? Etc
Was really gonna try this until I heard “putting it in the ICE CREAM MACHINE”😞
Why would she shove that measuring cup in the pot like that lmao!!? Like grab the handle and pour it in the cup boo
Better ter if you list the ingredients please
Do we get to feel the eggy taste ?? As i just dont like eggs flav,it seems lots of egg yolks
what blender is that? puree so fast!
The magic of editing
Canned milk has the best flavor
That's ALOT of Dishes..Bowls...Utensils..Containers to Wash ! 😏😳😜
Why put up a recipe with no recipe list?
I think I would make ice cream more often if there was more to be inspired by. Why make vanilla when I can just buy it? What are the more challenging or unexpected flavors I can explore? Something I have to make if I want to taste it.
Incidentally I feel the same way about cheesecake.
A very good point. A new trend right now is to soak your ice cream base in your favorite childhood cereal. You let it soak for about 20 minutes and then strain it out. Now your base ice cream is flavored with fruity pebbles, cocoa puffs, golden grahams etc.… Once you get that chilled then you add it to your ice cream maker and you’ll have the most unique and exciting ice cream flavors available to you. And totally unique to your flavor palette. Get creative.
Once you have a solid base recipe you can make any flavor you can dream up.
You are only limited by your own creativity and/or madness.
I thought this was a recipe...with all the ingredients, the only one I'd ever need! But as usuall from NYT....it's missing the ingredients.
How many egg ?
How many egg yolks did you start with?
Six
Thank you i was doing it all wrong. 🎉
Talking to mother never ends in 5 min. No way
00:30
02:45
You call this a recipe? Were you ever going to mention the quantities of the ingredients? How about the fact that the custard needs to be cooked to 84C (183F) to be safely pasteurized? No?
Okay I don’t see the exact measurements of the ingredients?🤔
Why does it have to be heated? I have seen several icecream recipes where it's not heated. What's the difference?
Cammi, I've also seen some recipes where the sugar isn't heated. Perhaps the sugar gets dissolved better when heated into the mixture? For example, sprinkling sugar on cold cereal versus stirring sugar into tea or coffee.
How do I make this without ice cream machine?
After it's been chilled in the fridge, instead of pouring it into a machine you pour it into one (or more) glass food containers (no jars). Put it in the freezer and stir it with a table spoon every 30 minutes for the first 2 hours, then every hour for 2 or 3 more hours. I use rectangular glass food containers with lids and it works great.
@@thetinycathouse would doing it without the machine make it less frothy? I find my home made ice cream texture feels more like frozen whipped cream. Frothy and too soft.
@@CAMDEC1217 In my experience, yes. The biggest issue I sometimes have is that some tiny pieces of ice get in and I can't get it quote creamy enough. That especially happens if I add fresh fruit to the mix. Gonna make my next batch soon with fresh raspberries and a few drops of rose extract.
مرحبا
how about the recipe????
It would be nice if you could make the recipe printable and slow down on your talking. What are the amounts of the ingredients?
Need the ingredient note
recepie how mutch
what if, i dont have a machine?
What a waste of time without providing the measurements????
Where do I find an ice cream maker
Bed - Bath & Beyond ?
Sur la table
Wheres the portion sizes?! Looks great but wtf!
Did she give no measurements for her recipe?? How many eggs, how much cream? We all know what is in ice cream we need to know how much
THis is a bunch of ingredients but not specific amount being given this is a ''poor ''instructions, recipe is so important to the consistency and texture bad communication .
If you use the machine, then what is the point calling it home made?
How is this a recipe?!? You give no measurements or ratios or anything!
That's like me saying "here's a great steak recipe... Cook the seasoned steak on a BBQ"
That's intentional they want you to go to the website
I think I found the recipe on their website:
INGREDIENTS
Yield: About 1½ pints
2cups heavy cream
1cup whole milk
⅔cup sugar
⅛teaspoon fine sea salt
6large egg yolks
Your choice of flavoring (see note)
Add to Your Grocery List
Ingredient Substitution Guide
PREPARATION
Step 1
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. 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).
Step 2
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.
You don't give quantities!
how about something for diabetics, something with little or sugar, please
ice cream, that is
You dont mention recipe just name of ingredients is not a proper recipe
I don't even trust an ice cream recipe from the new york times.
Americans.... 🤦
0:28 "whats a diabete"
Basic ahh recipe. No steep to infuse the flavours better.
looks lite crap
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This wasn’t informative, they didn’t even give measurements
How dare you call this a recipe video without putting the ingredients on the screen or in the description. This is a blatant attempt to get us to pay for a subscription to the newspaper. You shouldn't be calling it a recipe video if you don't actually give us the recipe.
Cooking videos without a recipe list is actual trash
meh...bad recipe bc has no real technique with what temp the base is heated to.
This is an ice cream vid why are you talking to ur mom
That is true what you said about the one flavor is all you need. I would do a few things differently:
Eliminate the egg yolks. I find this too sticky and gooey. When you leave it out, the ice cream tastes lighter and better. I would add some bloomed gelatin to the mix instead, as a binder and thickener. The gelatin is good for your skin, nails, hair.
Substitute a mix of stevia, monkfruit extract/erythritol, honey in favor of white sugar. Lowers glycemic index and honey adds flavor. You want to not eat white sugar at all, really bad for health and weight gain.
Instead of heavy cream only add coconut cream 50%.
Instead of dairy milk, use soy milk - lactose free.
Try using some almond meal, silken tofu, and gelatin as thickeners which are healthy and add a nice flavor profile.
To this base, add your choice of flavorings, cashews, hazelnut chips, chocolate chips, mango puree, any berry puree, cocoa powder + cocoa butter melted, pistachio and almond meal + whole pistachios, rose water and falooda, saffron with evaporated milk for kulfi ice cream, lychee flavoring, etc.