Food Recipes Desserts Frozen Desserts French-Style Ice Cream 5.0 (2) 3 Reviews This traditional ice cream has an egg-rich custard base. Molly Moon's Christina Spittler says the egg yolks help make a denser ice cream. Slideshow: More Great Ice Cream Recipes By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on September 19, 2018 Rate PRINT Share Trending Videos Close this video player Photo: © John Kernick Active Time: 25 mins Total Time: 5 hrs Yield: 1 quart Ingredients 6 large egg yolks 3/4 cup sugar 1 3/4 cups heavy cream 1 1/4 cups whole milk Pinch of salt Directions Set a medium bowl in a large bowl of ice water. In another medium bowl, whisk the egg yolks with 1/2 cup of the sugar until pale, about 3 minutes. In a medium saucepan, combine the cream, milk, salt and remaining 1/4 cup of sugar and bring to a simmer, whisking until the sugar is completely dissolved. Whisk the hot cream mixture into the beaten egg yolks in a thin stream. Transfer the mixture to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 4 minutes; don't let it boil. Pour the custard through a fine-mesh strainer into the medium bowl in the ice water. Let cool completely, stirring frequently. Refrigerate the custard until very cold, at least 1 hour. Pour the custard into an ice cream maker with flavorings, if using, and freeze according to the manufacturer's instructions. Transfer the frozen custard to a plastic container, cover and freeze until firm, at least 3 hours. Notes Add flavorings to the ice cream maker at the beginning of the freezing cycle.Chocolate-Toffee: 1 cup broken chocolate-and-toffee-covered saltines or pretzelsBlackberry-Sage: 3/4 cup blackberry preserves mixed with 1 tablespoon minced fresh sageSalted Caramel: 3/4 cup pourable salted- caramel sauceStrawberry-Jalapeño:1 cup strawberries macerated in 3 tablespoons sugar with 1 teaspoon minced jalapeño Originally appeared: August 2012 Rate It Print