Homemade No-Churn Ice Cream With Your Choice Flavoring

How to Make

• Step 1: In a large bowl, whisk together yolks, sugar, corn syrup, and salt until smooth.

• Step 2: In a medium saucepan over medium heat, bring cream to a simmer.

• Step 3: Whisking yolks constantly, slowly pour half the hot cream into the egg mixture.

• Step 4: Scrape custard back into saucepan and cook over medium-low heat, stirring constantly, until custard is thicken enough to coat the back of a spoon (180 degrees on an instant-read or candy thermometer).

• Step 5: Do not let mixture come to a simmer or it could curdle. Remove from heat, whisk in cream cheese, then strain into a heatproof bowl.

• Step 6: Nestle bowl in a larger bowl filled with ice water. Using a hand mixer or immersion blender, whip custard until thick and cold, about 5 minutes.

• Step 7: Spoon mixture into a loaf pan or a gallon-sized resealable plastic freezer bag. Freeze at least 3 hours or overnight (or up to 1 week).

• Step 8: If you use a pan, fill your sink with hot water and set pan in the water to loosen the ice cream, or cut away the plastic bag from ice cream.

• Step 9: Using a big knife, cut chunk of ice cream into 2-inch cubes and put them in a food processor or blender. Pulse cubes with milk until the ice cream is smooth and has the consistency of soft serve.

• Step 10: Serve immediately, or return to container and freeze for up to 1 week.

• NOTE: Below are 16 ways on how to proceed with flavoring of Choice

• FOR VANILLA, COFFEE OR GREEN TEA

• Step 11: If making vanilla ice cream, slice 2 vanilla beans in half lengthwise and scrape down the sides. Add seeds and pods; or ½ cup whole coffee beans ground coarsely in a coffee grinder or food processor; or ¼ cup green tea leaves to the cold milk and cream mixture. Let custard steep off the heat for 30 minutes before straining. Freeze.

• FOR MINT OR BASIL

• Step 12: In a food processor, pulse together 1 cup clean and dry mint or basil leaves with 1/2 cup granulated sugar until pulverized and bright green. Use herb sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Freeze.

• FOR CINNAMON

• Step 13: Break a 4-inch-long cinnamon stick (preferably a fragrant variety like Ceylon or canela) into a food processor. Add 1/2 cup granulated sugar and pulse until finely ground. Use cinnamon sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Freeze.

• FOR LEMON OR LIME

• Step 14: In a food processor, pulse together zest of 3 lemons or limes with 1/2 cup granulated sugar until smooth and brightly colored. Use citrus sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining; freeze. When pulsing cubes; pulse in juice of 1 lemon or lime, and 2 tablespoon milk.

• FOR STRAWBERRY OR RASPBERRY

• Step 15: Make the base with only 2 1/3 cups cream. In a blender, purée 1 pound berries, 3 tablespoon sugar, and ½ teaspoon lemon juice or balsamic vinegar and a pinch of salt. Taste; add more sugar and/or lemon if necessary. Purée should be on the sweet side, with some underlying tartness. Strain if using raspberries. Reserve 1/3 cup purée, stir the rest into the base before freezing. When pulsing cubes, use reserved purée instead of milk.

• FOR PEACH OR APRICOT

• Step 16: Pit and dice 1 1/2 pounds peaches or apricots (no need to peel them). In a medium pot of medium heat, gently simmer fruit with 1/4 cup sugar until fruit is tender, about 10 minutes. Purée in a food processor or blender. Make the base with only 2 cups cream. Reserve 1/3 cup puree; stir the rest into warm, strained base, along with ½ cup crème fraîche and a few drops almond extract, if desired. When pulsing cubes, use reserved purée instead of milk.

• FOR CHERRY

• Step 17: In a medium pot over medium heat, simmer 3 cups pitted cherries (from about 1 pound) with two to three tablespoons sugar (to taste) until cherries are very soft, about 10 minutes. Purée in a food processor or blender. Make the base with 2 cups cream. Reserve 1/3 cup purée; stir the rest into warm, strained base, along with ½ cup crème fraîche and a few drops kirsch, if desired. When pulsing cubes, use reserved purée instead of milk.

• FOR BANANA

• Step 18: In a blender, purée 4 very ripe medium bananas, 2 tablespoons sugar, 1 teaspoon lemon juice and a pinch of salt until smooth. Make the base with 2 cups cream. Reserve 1/3 cup purée; stir the rest into warm, strained base, along with ½ cup crème fraîche. When pulsing cubes, use reserved purée instead of milk.

• FOR CHOCOLATE

• Step 19: In a small pot, bring 3/4 cup cream and 3 tablespoons Dutch-processed cocoa powder to a simmer. Put 1 cup chopped chocolate in a mixing bowl. Pour hot cocoa cream over chocolate and stir until melted and smooth. Make base using 1 cup cream, ½ cup milk, and 2/3 cup sugar. Stir chocolate mixture, 3/4 cup crème fraîche or sour cream and 1 teaspoon vanilla extract into base. Freeze.

• FOR CHOCOLATE-HAZELNUT

• Step 20: Make the base with 2 1/2 cups cream, 1/2 cup milk, and 1/3 cup sugar. Whisk 1 cup chocolate hazelnut spread (such as Nutella) and 1 teaspoon vanilla extract into warm, strained base. Freeze.

• FOR SALTED CARAMEL

• Step 21: In a medium pot over medium heat, melt 3/4 cup sugar with 3 tablespoons water, swirling pan frequently, until sugar turns mahogany brown in color (almost but not quite black). Continue making base in the same pot, using 1/3 cup sugar. Make sure caramel melts and cream mixture is completely smooth before adding egg yolks. Freeze. After pulsing cubes, stir in ¼ teaspoon flaky sea salt (such as Maldon).

• FOR BUTTERSCOTCH-BOURBON

• Step 22: In a medium pot over medium heat, melt 1/2 cup sugar with 3 tablespoons water, swirling pan frequently, until sugar turns reddish brown in color. Continue making base in the same pot, using 1/3 cup sugar. Make sure caramel melts and cream mixture is completely smooth before adding egg yolks. Stir in 1 tablespoon bourbon; freeze.

• FOR ALMOND

• Step 23: In a medium pot over medium heat, cook 1/2 cup sliced almonds with 2 tablespoons sugar until deep golden and caramelized, about 10 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup sliced almonds until deep golden, 5 minutes. Proceed with base recipe in the same pot; let the custard steep off the heat for 1 hour before straining (press down hard on the solids). Add ¼ teaspoon almond extract to base before freezing. Break reserved nuts into pieces, and after pulsing cubes, fold into base.

• FOR PISTACHIO OR HAZELNUT

• Step 24: Make the base using 2 cups cream and 1 cup milk. Whisk 1 cup unsweetened pistachio paste and 1/4 teaspoon almond extract into warm, strained base. Freeze.

• FOR PEANUT BUTTER

• Step 25: Make the base using 2 cups cream and 1 cup milk. Whisk 1 cup natural smooth peanut butter and 1/2 teaspoon vanilla extract into warm, strained base. Freeze.

• FOR COCONUT

• Step 26: In a medium pot, toast 1/2 cup sweetened shredded coconut until deep golden, 5 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup shredded unsweetened coconut until deep golden, 5 minutes. Proceed with base recipe in the same pot, using 2 cups cream and 1 cup coconut milk or cream. Let custard steep off the heat for 1 hour before straining (press down hard on the solids). After processing cubes, fold in reserved coconut.

• Makes 1 1/2 pints (3 cups)