Vanilla Recipe

Preparation

1. 1

   Prepare the Custard Base

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

2. 2

   Mix the Egg Yolks

   In a bowl, whisk together the egg yolks and a pinch of salt until smooth. Gradually add a small amount of the warm cream mixture to the yolks to temper them, whisking constantly.

3. 3

   Combine and Thicken

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

4. 4

   Add Vanilla

   Remove the saucepan from heat and stir in the vanilla extract. Let the custard cool to room temperature.

5. 5

   Chill

   Cover the custard and refrigerate for at least 4 hours or overnight to ensure it is completely chilled.

6. 6

   Freeze the Custard

   Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

7. 7

   Serve

   Transfer the frozen custard to an airtight container and freeze for an additional 2-4 hours for a firmer texture before serving.