New England-Style Ice Cream
Tags: Dessert
Yield: 1 quart
- 8 large egg yolks
- 3/4 cup sugar
- 1/4 cup corn syrup
- 1 1/2 cups heavy cream
- 1 1/2 cups evaporated milk (a little more than 1 can), divided
- 2 teaspoons arrowroot starch
- 1 teaspoon vanilla extract
- 1/2 to 1 teaspoon kosher salt
- In a heavy-bottomed saucepan, whisk together egg yolks, sugar, and corn syrup until well combined. Add cream and 1 1/4 cups evaporated milk and whisk to combine. In a small bowl, stir remaining 1/4 cup evaporated milk with arrowroot starch until is dissolved and forms a slurry with no lumps. Set aside.
- Place saucepan over medium-low heat and cook, whisking frequently, until the custard's temperature reaches 170°F (77°C). (Custard is ready when it coats a spoon and a finger swiped across the back leaves a clean line.)
- Remove from heat and stir in arrowroot starch slurry, vanilla extract, and salt. Pour custard through a fine-mesh strainer into an airtight container and chill in an ice bath or refrigerator until temperature drops to 40°F (4°C), about 4 hours for ice bath, up to overnight for refrigerator.
- Churn ice cream until it just takes on a firm soft serve consistency without any runniness; a spoon pressed across the top should leave a clean impression that doesn't collapse. Then, working very quickly, transfer ice cream to a wide, flat airtight container and chill in the bottom-back of a well-stocked freezer for at least 6 hours, preferably overnight. Avoid opening freezer door during hardening if possible. When ice cream is fully hardened, serve with plenty of mix-ins.
