* Glace À La Vanille Recipe

Prepare the Custard

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

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks until smooth. Gradually pour in about a cup of the hot cream mixture into the yolks, whisking constantly to temper the eggs.

Combine Mixtures

Pour the egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).

Add Flavorings

Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Let the mixture cool to room temperature.

Chill

Cover the custard with plastic wrap and refrigerate for at least 4 hours, or overnight, until completely chilled.

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.

Freeze

Transfer the churned ice cream to an airtight container and freeze for at least 2 hours, or until firm.