Häagen-dazs Vanilla Ice Cream Recipe

Preparation

1. 1

   Mix the Base

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

2. 2

   Whisk the Egg Yolks

   In a separate bowl, whisk the egg yolks until they are light in color. Gradually whisk in about a cup of the hot cream mixture into the egg yolks to temper them.

3. 3

   Combine and Thicken

   Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.

4. 4

   Add Vanilla

   Remove the saucepan from the heat and stir in the vanilla extract. Let the mixture cool to room temperature.

5. 5

   Chill

   Cover the mixture and refrigerate for at least 4 hours or overnight until thoroughly chilled.

6. 6

   Churn the Ice Cream

   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

7. 7

   Freeze

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