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+---
+title: Ice Cream
+---
+
+# Ice Cream
+
+This is essentially [Melissa Clark's Ice Cream
+recipe](https://cooking.nytimes.com/recipes/1016605-the-only-ice-cream-recipe-youll-ever-need).
+I've found this to be a really nice ice cream base recipe. It's plenty rich
+without being overly eggy, and is easy to flavor. Yields about 1.5 pints.
+Remember that churning ice cream is essentially aerating the mixture, so be sure
+not to overfill the churn as the volume will increase substantially.
+
+## Ingredients
+
+- 2 c heavy cream
+- 1 c whole milk
+- 2/3 c sugar
+- 1/8 tsp fine sea salt
+- 6 large egg yolks
+
+## Procedure
+
+Simmer heavy cream, milk, sugar, and salt until sugar is dissolved, about 5
+minutes. Remove pot from heat.
+
+In a separate bowl, whisk yolks. Temper the yolks into the cream working in
+thirds. Bring the mixture to medium-low heat and cook gently until the creme
+anglaise has thickened to coat the back of a spoon or reached 170ºF.
+
+Cool mixture to room temperature, cover, and chill at least 4 hours. The mixture
+should be chilled to 40ºF before churning.
+
+## Flavor Variations
+
+**Cafe mocha:** Add a tablespoon of instant espresso powder and a splash of
+coffee liqueur such as Tia Maria to the custard. Add in a cup or so of chocolate
+chunks just before churning is complete.
+
+**Double Chocolate** (adapted from [a recipe by Max
+Falkowitz](https://www.seriouseats.com/recipes/2015/04/best-dark-chocolate-ice-cream-recipe.html)):
+Bring the milk and cream to a simmer and add 2 oz cocoa nibs.  Remove from heat
+and steep 2 hours. Strain and discard the nibs. Whisk the sugar with 2 oz Dutch
+process cocoa powder to combine, then whisk in the yolks. Make the creme
+anglaise with the steeped milk/cream and the cocoa/sugar/yolk mixtures.
+Optionally add 3 1/2 oz roughly chopped dark chocolate near the end of the
+churn.