Vanilla Ice Cream Recipe

Preparation

1. 1

   Make the Custard Base

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

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk together the egg yolks and remaining sugar until pale and slightly thickened.

3. 3

   Temper the Egg Mixture

   Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking continuously to temper the yolks. Then, gradually whisk the tempered yolks back into the saucepan with the cream mixture.

4. 4

   Cook the Custard

   Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 5-7 minutes). Do not let it boil.

5. 5

   Strain the Mixture

   Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.

6. 6

   Add Flavoring

   Stir in the vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

7. 7

   Churn the Ice Cream

   Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

8. 8

   Freeze the Ice Cream

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