Melissa Clark's NYT ice cream base recipe is where I always start (and modify) no matter what flavor I'm making. I make a quart of ice cream about every week or so and my partner Phil and I have a little bit every night. ("Little bit" is the secret).
Of course, it's your fault I had to have this for breakfast today because I had to take a picture and I couldn't put it back in the freezer container, could I?
Check NY Times Cooking for Melissa Clark's "The Only Ice Cream Recipe You'll Ever Need and please note that I think the recipe is too sweet and rich, so I use ½ cup sugar and 4 egg yolks instead of ¾ and 6. YMMV
My standby flavors are coffee (I use 3 little cups of brewed expresso), vanilla (I add a bit of grated lemon peel and some lemon juice), and salted caramel. I also love basil ice cream but haven't made it in years.
For my version of Melissa's ice cream BASE
2 cups heavy cream
⅛ tsp salt
1 cup whole milk (If you are lactose intolerant, as I am, use lactose free milk. Cream has no lactose)
½ cup sugar (dark brown sugar for this one)
1 Tbs vanilla extract (btw, if you are near a Costco, buy vanilla there. It is excellent and waaaay less expensive than in the supermarket)
Follow the rest of Melissa Clark's directions for making the custard. 4 egg yolks are enough. (no need to strain before you put it into the fridge).
While the base chills
sauté 1/2 cup pecans in 1-2 T salted butter till slightly brown. Cool on paper towel or parchment.
Once the mix is churning, add the pecans and when it gets close to being done, add 1-2 Tbs of bourbon. (If you make ice cream you know to add 1T vodka to most flavors to keep the ice cream from freezing too hard or becoming icy)
**Optional (and yummy if you have any) I add ¼ -½ cup candied ginger.
That's it, people. Enjoy!
Let me know in the comments how you made out with the recipe.