Artisanal Home-made Ice-cream Recipe

Preparation Steps

1. 1

   Make the Ice Cream Base

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

2. 2

   Mix Egg Yolks

   In a separate bowl, whisk the egg yolks until they are smooth. Gradually add a small amount of the warm cream mixture to the egg yolks, whisking constantly to temper the yolks.

3. 3

   Combine Mixtures

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

4. 4

   Chill the Base

   Remove from heat and stir in the vanilla extract. Pour the mixture into a bowl, cover, and refrigerate for at least 4 hours or overnight until completely chilled.

5. 5

   Churn the Ice Cream

   Once the base is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.

6. 6

   Freeze

   Transfer the churned ice cream into an airtight container and freeze for at least 4 hours to firm up before serving.