Vanilla Ice Cream Recipe

Instructions

1. 1

   Prepare the Ice Cream Base

   In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring until the sugar dissolves and the mixture is hot but not boiling.

2. 2

   Whisk the Egg Yolks

   In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot cream mixture to the yolks, whisking constantly to temper them. This prevents the yolks from scrambling.

3. 3

   Combine and Thicken

   Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes).

4. 4

   Add Vanilla and Cool

   Remove from heat and stir in the vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then refrigerate until thoroughly chilled (at least 2 hours or overnight).

5. 5

   Churn the Ice Cream

   Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

6. 6

   Freeze the Ice Cream

   Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.