1 Scoop Vanilla Ice Cream Recipe

Preparation

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Freeze

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

9. 9

   Serve

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