Scoop Of Vanilla Ice Cream Recipe

Preparation

1. 1

   Mix the Base

   In a medium saucepan, whisk together the heavy cream, whole milk, sugar, and salt over medium heat until the sugar is fully dissolved.

2. 2

   Prepare the Egg Yolks

   In a separate bowl, whisk the egg yolks until they are light in color. Slowly add about 1 cup of the warm cream mixture to the yolks while whisking continuously to temper the yolks.

3. 3

   Combine and Heat

   Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F or 77°C).

4. 4

   Cool and Add Vanilla

   Remove from heat and strain the mixture through a fine-mesh sieve into a bowl. Stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate until chilled (about 4 hours or overnight).

5. 5

   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.

6. 6

   Freeze

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