Classic Ice Cream Method

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By Francisco Migoya

Published 2008

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  1. Place the milk or milk and heavy cream mixture in a saucepot along with half the sugar. If there are any flavors that need to be steeped, such as vanilla pods, this is when they are added. (For specific instructions on how to incorporate other flavors, see Flavors).
  2. Place the saucepot over high heat and stir for about 1 minute to dissolve some, but not all, of the sugar. The undissolved sugar will settle at the bottom of the pot to prevent the milk and heavy cream from scorching.
  3. While this mix comes to a boil, place the egg yolks and the remainder of the sugar in a bowl. Whisk until it becomes a uniform mass.
  4. Once the liquid comes to a boil, slowly pour half of it into the egg yolk–sugar mix while whisking constantly.
  5. Once half of the liquid has been tempered with the egg yolk–sugar mix, pour the contents of the bowl back into the pot while whisking constantly and turn the heat down to medium or medium-low.
  6. Whisk constantly until the mixture reaches 76°C / 170°F. At this temperature the mixture reaches a consistency called nappe, or “coat.”
  7. Turn the heat off and strain the base through a fine-mesh strainer into an appropriate container and place over an ice bath (see ice baths).