Vanilla Scoop Recipe

Preparation

1. 1

   Prepare the Custard Base

   In a medium saucepan, whisk together the heavy cream, whole milk, and sugar over medium heat until the sugar dissolves and the mixture begins to steam. Do not let it boil.

2. 2

   Temper the Egg Yolks

   In a separate bowl, whisk the egg yolks. Slowly pour about a cup of the hot cream mixture into the bowl with the egg yolks, whisking constantly to temper the yolks and prevent them from scrambling.

3. 3

   Combine and Cook

   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 8-10 minutes.

4. 4

   Add Vanilla and Chill

   Remove from heat and stir in the vanilla extract and a pinch of salt. Pour the mixture into a bowl, cover with plastic wrap, and refrigerate for at least 4 hours or overnight until chilled.

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 to firm up before serving.