Vanilla Recipe

Instructions

1. 1

   Prepare the Base

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

2. 2

   Mix Egg Yolks

   In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and thick.

3. 3

   Temper the Egg Yolks

   Slowly pour about a cup of the hot cream mixture into the egg yolks while whisking constantly. This will temper the yolks and prevent them from scrambling.

4. 4

   Combine Mixtures

   Pour the tempered 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.

5. 5

   Add Flavoring

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

6. 6

   Chill and Churn

   Once cooled, cover the mixture and refrigerate for at least 4 hours or overnight. Then, churn in an ice cream maker according to the manufacturer's instructions.

7. 7

   Freeze

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