House Made Vanilla & Daily Ice Cream Recipe

Preparation

1. 1

   Make the Ice Cream Base

   In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar (1/2 cup). Heat over medium heat until the mixture is steaming but not boiling, stirring occasionally.

2. 2

   Mix the Egg Yolks

   In a separate bowl, whisk together the egg yolks, remaining sugar (1/2 cup), and a pinch of salt until the mixture is pale and thick.

3. 3

   Temper the Eggs

   Slowly pour about 1 cup of the hot milk mixture into the egg yolk mixture, whisking constantly. This will temper the eggs and prevent them from scrambling.

4. 4

   Combine and Cook

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

5. 5

   Chill the Mixture

   Remove from heat and stir in the vanilla extract. Transfer the mixture to a bowl and refrigerate until completely chilled, at least 4 hours or overnight.

6. 6

   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.

7. 7

   Freeze

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