The New Home Base
Make luxurious ice cream at home with our custard
In our latest edition of TT's Culinary Institute we tackled on America's favorite chilly confection: ice cream.
We could have gone crazy with flavors and mix-ins, but we decided to first concentrate on the ice cream base you'll want to use over and over.
Most traditional bases are made up of milk, cream, sugar and egg yolks. After some tinkering, we found out that a rich custard base made with more egg yolks and cream results in an ultra-creamy consistency.
As for add-ins, we're all about classic vanilla right now; using a combination of scraped-out beans and high-quality vanilla paste adds a ton of fragrant flavor, but we've given you a few other delicious options below, too.
Now you've got all your bases covered.
To learn more, read our story "Churn, Baby, Churn."
TT Ice Cream Base
Yield: About 1 quart
10 minutes, plus churning and freezing time
Cook Time: 10 minutes
Total Time: 20 minutes, plus churning and freezing time
1 cup whole milk
¾ cup sugar
⅛ teaspoon salt
6 egg yolks
2 cups heavy cream
Ice cream machine
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.