Ice Cream Recipe

Preparation

1. 1

   Mix the Base

   In a saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat until the mixture is warm and the sugar has dissolved.

2. 2

   Whisk the Egg Yolks

   In a separate bowl, whisk together the egg yolks. Slowly pour about a cup of the warm milk mixture into the yolks, whisking constantly to temper the eggs.

3. 3

   Combine Mixtures

   Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 170°F).

4. 4

   Chill the Custard

   Remove from heat and stir in the vanilla extract. Pour the mixture into a bowl and let it cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight.

5. 5

   Churn the Ice Cream

   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until thick and creamy.

6. 6

   Freeze

   Transfer the churned ice cream to a lidded container and freeze for at least 4 hours before serving.