Dense, Chewy, And Rich New England-Style Ice Cream Recipe

1. 1

   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.

2. 2

   Place saucepan over medium-low heat and cook, whisking frequently, until the custard's temperature reaches 170u00b0F (custard is ready when it coats a spoon and a finger swiped across the back leaves a clean line).

3. 3

   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 40u00b0F, about 4 hours for ice bath, up to overnight for refrigerator.

4. 4

   Churn ice cream until it just takes on a firm soft serve consistency without any runnyness; 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.

* Per serving · 4 servings · Values may vary.

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