I have long promised to write up my Ultimate Ice Cream Recipe and all the myriad variations. The ice cream recipes here can be made in an ice cream machine (recommended if you make a lot of ice cream, they're pretty great!) or in a food processor.
I've tried all sorts of recipes, and the base here I have found to be the most reliable, giving an ultra-smooth creamy texture with no grit, no eggy aftertaste, no extra straining. The key is to use a few egg yolks as an emulsifier and add the sugar to the cream and milk. I have found all the recipes that start with a crème anglaise base (whisking the yolk and sugar) are a lot more work, require extra straining, and don't come out with the best super smooth texture. (Maybe I'm just really bad at making crème anglaise, but after so many tries I think it just doesn't freeze as well).
The base is incredibly versatile, and can be used for vanilla ice cream, chocolate chip ice cream, mint chocolate chip ice cream, strawberry ice cream, matcha green tea ice cream, coffee (espresso) ice cream, and even chocolate ice cream (if you're clever. See below!)
