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Gallery Easy Ice Cream Recipe Summary prep: 20 mins total: 50 mins Servings: 12 Yield: Makes 1 1/2 quarts
Ingredients Ingredient Checklist 8 large egg yolks 1 cup sugar 1/4 teaspoon coarse salt 2 cups skim milk Choice of flavoring 2 cups heavy cream
Variations Pick your flavor: Chocolate, Strawberry, Vanilla, Ginger, Coffee, or Orange.
Gallery Easy Ice Cream
Recipe Summary prep: 20 mins total: 50 mins Servings: 12 Yield: Makes 1 1/2 quarts
Gallery
Easy Ice Cream
Easy Ice Cream
Easy Ice Cream
Recipe Summary prep: 20 mins total: 50 mins Servings: 12 Yield: Makes 1 1/2 quarts
Recipe Summary
prep: 20 mins total: 50 mins
Servings: 12 Yield: Makes 1 1/2 quarts
prep: 20 mins
total: 50 mins
prep:
20 mins
total:
50 mins
Servings: 12
Yield: Makes 1 1/2 quarts
12
Makes 1 1/2 quarts
Ingredients
Ingredients
- 8 large egg yolks 1 cup sugar 1/4 teaspoon coarse salt 2 cups skim milk Choice of flavoring 2 cups heavy cream
Directions
In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer’s instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).
Variations Pick your flavor: Chocolate, Strawberry, Vanilla, Ginger, Coffee, or Orange.
Variations
Pick your flavor: Chocolate, Strawberry, Vanilla, Ginger, Coffee, or Orange.
Reviews (7)
Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 1 3 star values: 4 2 star values: 0 1 star values: 0
Reviews (7)
Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 1 3 star values: 4 2 star values: 0 1 star values: 0
Add Rating & Review
8 Ratings 5 star values: 3 4 star values: 1 3 star values: 4 2 star values: 0 1 star values: 0
8 Ratings 5 star values: 3 4 star values: 1 3 star values: 4 2 star values: 0 1 star values: 0
8 Ratings 5 star values: 3 4 star values: 1 3 star values: 4 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 1 3 star values: 4 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 08/06/2017 Skim milk? Seriously? What is the point of that? Martha Stewart Member Rating: Unrated 07/22/2009 which ice cream machine do you recommend? Martha Stewart Member Rating: Unrated 06/24/2009 My grandmother used to take the frozen ice cream and beat it until it was soft again, doubling in size, then re-freeze. Lighter, fluffier, creamier and delicious. Martha Stewart Member Rating: Unrated 06/23/2009 What adjustments would I make (if any) to the maximum heat of the custard at 7000 feet altitude? Thanks! Martha Stewart Member Rating: Unrated 06/23/2009 Unfortunately, you overheated your custard mixture. The maximum temperature for custard is 160 degrees F. Just when it begins to thicken, you are THERE! Take it off the heat immediately. Chef Carol, Sizzleworks Cooking School Martha Stewart Member Rating: Unrated 06/23/2009 What did I do wrong- mine turned into curdled scrambled eggs?! Martha Stewart Member Rating: Unrated 06/22/2009 Hi! Where can I find the red and white striped ice cream cups that Martha served this ice cream in on the Today show segment? Thanks!Martha Stewart Member
Rating: Unrated 08/06/2017
Skim milk? Seriously? What is the point of that?
Rating: Unrated
Rating: Unrated 07/22/2009
which ice cream machine do you recommend?
Rating: Unrated 06/24/2009
My grandmother used to take the frozen ice cream and beat it until it was soft again, doubling in size, then re-freeze. Lighter, fluffier, creamier and delicious.
Rating: Unrated 06/23/2009
What adjustments would I make (if any) to the maximum heat of the custard at 7000 feet altitude? Thanks!
Unfortunately, you overheated your custard mixture. The maximum temperature for custard is 160 degrees F. Just when it begins to thicken, you are THERE! Take it off the heat immediately. Chef Carol, Sizzleworks Cooking School
What did I do wrong- mine turned into curdled scrambled eggs?!
Rating: Unrated 06/22/2009
Hi! Where can I find the red and white striped ice cream cups that Martha served this ice cream in on the Today show segment? Thanks!
All Reviews for Easy Ice Cream
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Easy Ice Cream
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
