Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon high-quality vanilla extract (or one vanilla bean)
- 5 large egg yolks
- 1/4 teaspoon salt
Instructions
- In a medium saucepan over medium heat, combine the heavy cream, whole milk, sugar, and salt. Stir the mixture occasionally to dissolve the sugar. Heat until the liquid is steaming and small bubbles form around the edges, but do not let it reach a full rolling boil.
- While the dairy is heating, whisk the egg yolks in a medium bowl until they are smooth. Once the cream mixture is hot, slowly ladle about half a cup of the hot liquid into the egg yolks while whisking constantly. This “tempering” process gradually warms the eggs so they don’t scramble when added to the pot.
- Slowly pour the tempered egg mixture back into the saucepan with the remaining cream. Continue to cook over medium-low heat, stirring constantly with a wooden spoon or heat-proof spatula. Cook until the mixture thickens slightly and coats the back of the spoon. This usually takes about 5 to 7 minutes.
- Remove the pan from the heat and stir in the vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to remove any small bits of cooked egg. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or ideally overnight, until completely cold.
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually for about 20 to 25 minutes. The ice cream will have a soft-serve consistency at this point. Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.
- Cook Time: 25 minutes (plus 8 hours for chilling and freezing)
- Diet: Vegetarian