How to Make, Store, and Serve Ice Cream

True Vanilla Ice Cream Ingredients: 1 cup whole milk 1/4 cup sugar Pinch of kosher salt 1/2 vanilla bean, split lengthwise, or 1 tsp. vanilla extract 5 large egg yolks 1/4 cup sugar 1 1/2 cups heavy cream Nutritional Information: Calories (kcal) 270 Fat (g) 23 Saturated Fat (g) 14 Cholesterol (mg) 220 Carbohydrates (g) 14 Dietary Fiber (g) 0 Total Sugars (g) 12 Protein (g) 4 Sodium (mg) 75 INSTRUCTIONS Combine cream, milk, sugar, and salt in a medium saucepan. Scrape in seeds from vanilla bean; add pod or add vanilla extract. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes. Whisk egg yolks and sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in ½ cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook mixture over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2–3 minutes. Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week. CHERRY-BOURBON ICE CREAM MAKES ABOUT 4 CUPS Cook 1 1/2 cups halved pitted cherries, 2 tablespoons sugar, and 1 tablespoon water in a small saucepan over medium heat, stirring occasionally, until syrupy, 8–10 minutes. Remove from heat and stir in 1 tablespoon bourbon; let cool. Process custard and fold in cherry mixture just before transferring to freezer. CHOCOLATE-MALT ICE CREAM MAKES ABOUT 4 CUPS Strain hot custard over 6 ounces chopped bittersweet chocolate in a medium bowl; let stand 5 minutes, then whisk to combine. Let cool over a bowl of ice water. Process custard, adding in 1 cup chopped malted milk balls at the end. COFFEE STRACCIATELLA MAKES ABOUT 4 CUPS Mix 2 teaspoons instant espresso powder into strained, hot custard until dissolved; cool over ice bath. Once custard is frozen to desired consistency in ice cream maker, gradually pour in 3 ounces melted bittersweet chocolate; process until ice cream is flecked with chocolate, 2 minutes longer. PISTACHIO MAKES ABOUT 4 CUPS Once custard is frozen to desired consistency in ice cream maker, add 1 cup chopped unsalted raw pistachios; process just until combined. FRESH FRUIT AND BOOZE Cherry-Bourbon Ice Cream Cook 1 1/2 cups halved pitted cherries, 2 Tbsp. sugar, and 1 Tbsp. water in a small saucepan over medium heat, stirring occasionally, until syrupy, 8-10 minutes. Remove from heat and stir in 1 Tbsp. bourbon; let cool. Process custard and fold in cherry mixture just before transferring to freezer. Makes about 4 cups

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