Published July 1, 1993.
Early in our search for the best ice cream recipe, it became apparent that “French-style” ice cream, made with a custard base relying on egg yolks, far surpasses "Philadelphia-style" ice cream, made without eggs. In texture as well as flavor, the egg yolk version simply had far more of the richness and creaminess that we look for in ice cream. As for cream in our ice cream recipe, we liked an equal amount of heavy cream and whole milk. Besides adding sweetness, we found sugar gives ice cream a smoother, softer, more "scoopable" end product.
Though the frozen ice cream will keep in the freezer for up to 2 days, its flavor and texture are best when it is eaten the day it is made.
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