Ice Cream Recipe

Making Vanilla Ice Cream

1. 1

   Prepare the Ice Cream Base

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

2. 2

   Whisk Egg Yolks

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

3. 3

   Combine and Cook

   Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil.

4. 4

   Strain and Chill

   Strain the mixture through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the vanilla extract. Let it cool to room temperature, then cover and refrigerate until completely chilled (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 it reaches a soft-serve consistency.

6. 6

   Freeze

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