1 Scoop Vanilla Ice Cream Recipe

Mix the Milk and Cream

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

Whisk Sugar and Egg Yolks

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

Temper the Egg Mixture

Slowly pour about a cup of the hot milk and cream mixture into the egg yolk mixture while whisking constantly. This process is called tempering and helps prevent the eggs from scrambling.

Combine Mixtures

Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Add the pinch of salt and stir to combine.

Cook the Custard

Cook the mixture over medium-low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 170°F or 77°C). Do not let it boil.

Add Vanilla

Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.

Churn the Ice Cream

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

Freeze

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

Serve

Scoop the vanilla ice cream into bowls or cones and enjoy!