The Only Ice Cream Recipe You’ll Ever Need • 5★

Updated March 11, 2025

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

2:05Credit...The New York Times Cooking

This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don’t go below three. Then flavor it any way you like. See the chart here for more than 16 flavor ideas. Or invent your own.

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2 cups heavy cream

1 cup whole milk

⅔ cup granulated sugar

⅛ teaspoon fine sea salt

6 large egg yolks

Your choice of flavoring (see note)

Step 1In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat.

In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat.

Step 2In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks.

In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks.

Step 3Whisk the yolk mixture back into the pot with the cream.

Whisk the yolk mixture back into the pot with the cream.

Step 4Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

Step 5Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

This recipe for ice cream base may be churned on its own, but it is meant to have flavors added. See the chart here for flavor options and directions for incorporating them into the base recipe.

I'm sorry to disagree, but this is the only ice cream recipe you'll ever need:2 cups heavy cream1 can sweetened condensed milkAdd 1 tbl vanilla for vanilla, or add berries, nuts or whatever else you want. Mix well, freeze for at least 6 hours.

I always add a touch of vodka to my homemade ice cream which slows the freezing process (I think) and prevents the ice cream from getting icy.

I subbed the same measure of coconut milk for milk and coconut cream for the heavy cream. Delicious and lactose-free!!! Definitely a keeper. Thank you!

I haven’t made this recipe yet, but the number of people who have changed the recipe from its original form is alarming.

This is fantastic! Followed the recipe exactly. Am glad I used a thermometer to check for 170 degree end point as it was ready faster than I expected. It wasn't "too eggy", wasn't yellow in color and was not a custard. I used 6 large egg yolks as called for that came from my local farmers market. To me it was a luscious decadent ice cream. The work time was minimal. Made it with two vanilla beans. Next time will try with espresso although like ice cream in general and especially this one, definitely a special occasion treat! My guests absolutely loved it.

I have made this in both vanilla and chocolate versions. I made it exactly as Melissa Clark instructed. It is the BEST ever, ice cream. It doesn’t need improvements because it is perfect.

Ice Creams and Sorbets

Source: https://cooking.nytimes.com/recipes/1016605-the-only-ice-cream-recipe-youll-ever-need