Ice Cream: The Only Recipe You'll Ever Need | Melissa Clark | The New York Times

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
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[@bluehydrainga4391]

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.

[@doloravillero3427]

Thank you very much....

[@manaladel641]

Thank you so much

[@andreawilliams5606]

Not all heros wear capes.

[@1sthename70]

Thx

[@Our6Plus]

Thank you!

[@bhaldurgumbo1256]

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

[@katbland9149]

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!

[@ElizabethBartley]

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!

[@jrobmolina]

How would that ratio be applied? Could you please give an example ?

[@MrLefteris3000]

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?

[@ruud24k]

@@MrLefteris3000 A bit late, but add the Oreo's at the end (same as the strawberries in the vid). Steeping them in hot liquid will break them down and you wont have any actual crunchie cookie pieces

[@MrLefteris3000]

@@ruud24k thanks found that the hard way unfortunately but I will give it one more try😃

[@ruud24k]

@@MrLefteris3000 😂 you should still have oreo flavored ice cream though

[@jeanvignes]

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.)

[@pb.pb.pb.pb.]

I think it has to do with churning it evenly, because I notice that once I finish and take all of the ice cream out, the left overs in the ice cream churn bowl start to freeze faster and get stuck to the bottom and the sides. But I am not sure, just my guess lol.

[@glw5166]

Made this many times. Unbelievably rich and delicious with any flavoring.

[@Patty-LoveMe]

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.

[@glw5166]

@@Patty-LoveMe 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.

[@Patty-LoveMe]

@@glw5166 ok thank you

[@andrewcushmansr2]

I used this recipe 5 STARS, Blueberry and Strawberry. Kudos Kudos !!!!!

[@WV_Raised1983]

When melting the sugar only use the milk that way you can pour the heavy cream in to cool it down enough so the egg yolks dont cook.

[@relativeus]

Good tip, thanks

[@TracyJordan2122]

NYT has really lost its marbles but this video is still good

[@Movalon]

A 1/2 teaspoon of locust bean gum for thickening will hold the scoop of icecream longer in shape...thanks for this recipe😊

[@Harphoney]

This is the best ice cream recipe ever ! Thankyou for replying xo

[@oldmanfigs]

This one has finally inspired me to buy that ice cream machine. 🍦 🍨

[@Bones575]

You can pick up an old vintage for less than $5 at a garage wake sale/Thrift store

[@greenhousefun3235]

Try a restore or thrift shop. I was hesitant to spend over 150.00 for another appliance. I found one for 6.00 it works great

[@roykim51]

Talking to mother never ends in 5 min. No way

[@bl6973]

Just saying the base should be 40°F and lower so less ice crystals

[@ggg3671]

What temperature is the mixture in the pan before you pour your egg yolks?

[@user-jw9lq5ib6g]

yummilicious... well, folks.. a day without ice cream = a day wasted.... 🙃🙃

[@johngates450]

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 !

[@malaekafirdous2033]

The information was vague. The quantities and temperature wasn't mentioned.

[@theKaraProject]

Yeah they want you to go to their website and subscribe to see it :(( luckily someone in the comments was helpful

[@applejuice-4706]

What a waste of time without providing the measurements????

[@gersonmartinez3630]

How do I get quantities for the recipe

[@BananerRepublic]

Where's the recipe???

[@heytbh1137]

In the video?:/

[@user-pc5vo5li6q]

Was really gonna try this until I heard “putting it in the ICE CREAM MACHINE”😞

[@stacyhackney6100]

Thank you.

[@kentleontowich4557]

Why put up a recipe with no recipe list?

[@stevensonjc21]

Why would she shove that measuring cup in the pot like that lmao!!? Like grab the handle and pour it in the cup boo

[@mywaterfountain]

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!

[@j.j.9123]

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.

[@markdlt2989]

Looks great No crystals in the finish product? Do you have a recipe using a gum stabilizer?

[@milleziano]

You're the best.

[@oxfords1]

Very nice thank you

[@aprilmurphy42]

Canned milk has the best flavor

[@Daisy.florina]

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 .

[@angelorusso9345]

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

[@abigail12346789]

170F

[@sj460162]

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

[@rybar37]

alcohol doesn't freeze

[@tvanbrown]

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.

[@mariaconsuelothomen]

Where can you find the written recipe?

[@deanmcneely4975]

I cannot find the recipe. I must not be looking in right place. Please help?

[@mariaconsuelothomen]

Do you have a recipe that doesn't call for an ice cream maker?

[@unguidedone]

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.

[@Patty-LoveMe]

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.

[@Christian-fy5dz]

Churn might be too slow, small crystals, or maybe not enough cream or air whipped in

[@looneytunes105]

This was SO good!... I smeared some in my bush

[@laletacosta4474]

Just want to ask if I can add Xanthan gum in this recipe?..if so, how many teaspoon ?

[@chairmanm3ow]

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.

[@chairmanm3ow]

Incidentally I feel the same way about cheesecake.

[@mscottharris]

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.

[@RubyTwilite]

Once you have a solid base recipe you can make any flavor you can dream up.

[@namingisdifficult408]

You are only limited by your own creativity and/or madness.

[@JawswhaMahks]

Anyone got the Ratios of Custard vs Puree? Chocolate? Etc

[@Harphoney]

where do i find the recipe/ measurements for your recipe?

[@VonKirda]

Cream, sugar and insuline

[@kamspork8408]

how about the recipe????

[@dewyjune]

Okay I don’t see the exact measurements of the ingredients?🤔

[@dillonbuford]

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

[@ceknott]

Better ter if you list the ingredients please

[@ALGreeneHTown]

This how ice cream is suppose to look

[@blondego56]

That's ALOT of Dishes..Bowls...Utensils..Containers to Wash ! 😏😳😜

[@speerrituall1]

Yum!

[@user-cr3ot4bw3w]

Thank you i was doing it all wrong. 🎉

[@mynewknees]

It would be nice if you could make the recipe printable and slow down on your talking. What are the amounts of the ingredients?

[@plasterdbastard]

Fastest purée ever! :P

[@sevasti8265]

What brand is the ice cream maker? Thank you

[@oceandame]

How many egg yolks did you start with?

[@j.j.9123]

Six

[@sehzadhussain9519]

Do we get to feel the eggy taste ?? As i just dont like eggs flav,it seems lots of egg yolks

[@popikoutentaki6707]

Where is the recipe??

[@cammieklund]

Why does it have to be heated? I have seen several icecream recipes where it's not heated. What's the difference?

[@rhenry7369]

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.

[@sobeidalagrange7129]

00:30 02:45

[@leandracollenberg2282]

how much from what do u put in?

[@conmanb5334]

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"

[@zeldaprime]

That's intentional they want you to go to the website

[@128126178]

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.

[@jossyuriarte3108]

How many egg ?

[@erikavanessa393]

Wich brand is that machine??

[@GreenwichHomeFinder]

It's a Cuisinart. I have the same one.

[@erikavanessa393]

+MICHAEL TENG oh! Thanks, I've been checking the reviews. I think, this cuisine art machine is what I'm gonna buy

[@bidenisthebestpresidentlma4141]

MICHAEL TENG AWe can’t find those anymore

[@felonebike9859]

Wheres the portion sizes?! Looks great but wtf!

[@amandaweires]

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.

[@edwarddiaz3616]

Need the ingredient note

[@leandracollenberg2282]

what if, i dont have a machine?

[@dawneabdulal-bari9313]

❤

[@abdallahelkheir639]

مرحبا

[@FoxNathaniel-f8i]

Wilson Donald Johnson Matthew Hernandez Kevin

[@popikoutentaki6707]

Y

[@arne524]

recepie how mutch

[@adamchurvis1]

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?

[@myseexiongg]

what blender is that? puree so fast!

[@someone321]

The magic of editing

[@susanp.collins7834]

You don't give quantities!

[@khyrakerr4909]

Jesus Christ died for the sins of the world. He died for the people that you hate, the people that are neglected daily, the people that are abusing drugs, he died for murderers, thieves, homosexuals, people that cheat on their partners, people that falsely accuse others, and more. Jesus is the only way to heaven. Anything else is a deception. With Jesus' sacrifice on the cross, He set an example for us. We now work out our salvation by changing the way that we live by imitating Christ. We are called to no longer live in sin, but fight against it for the rest of our lives with the help of Jesus

[@buckybuttface7401]

I don't even trust an ice cream recipe from the new york times.

[@Daisy.florina]

You dont mention recipe just name of ingredients is not a proper recipe

[@BackGround909]

how about something for diabetics, something with little or sugar, please ice cream, that is

[@malaekafirdous2033]

How do I make this without ice cream machine?

[@thetinycathouse]

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.

[@CAMDEC1217]

@@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.

[@thetinycathouse]

@@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.

[@TheBookOfRoo]

This wasn’t informative, they didn’t even give measurements

[@Tvalfager]

Cooking videos without a recipe list is actual trash

[@jimmcnicholas9670]

Basic ahh recipe. No steep to infuse the flavours better.

[@obliviousfarmboy4431]

0:28 "whats a diabete"

[@sugarbae5448]

Americans.... 🤦

[@paradigmnnf]

If you use the machine, then what is the point calling it home made?

[@nanaprt61]

Where do I find an ice cream maker

[@movementsNYC]

Bed - Bath & Beyond ?

[@meganl5624]

Sur la table

[@walkertongdee]

looks lite crap

[@SuperP37]

meh...bad recipe bc has no real technique with what temp the base is heated to.

[@Marcuswelby-nx2te]

This is an ice cream vid why are you talking to ur mom

[@mjremy2605]

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.