I've avoided this recipe, in part because eight egg yolks has just always seemed like way too much to toss into a basic quart of vanilla ice cream. But I needed to use up some eggs last weekend and I was feeling like I'd put this endeavor asiide long enough. The bottom line is as follows: if you were in search of a dense, chewy, rich New England-style ice cream, you should've been at the Roediger House this past Monday night, when it was enthusiastically enjoyed.
"Dense, Chewy, and Rich New England-Style Ice Cream," from Max Falkowitz, former senior features editor of SeriousEats.com. [Updated 28 February 2019]
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