Vanilla Ice Cream Recipe

Making the Ice Cream Base

1. 1

   Mix the Cream and Milk

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

2. 2

   Prepare the Egg Yolks

   In a separate bowl, whisk together the egg yolks. Slowly pour about one cup of the hot cream mixture into the egg yolks, whisking constantly to temper them.

3. 3

   Combine and Cook

   Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes.

4. 4

   Add Flavorings

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

5. 5

   Chill the Base

   Cover the mixture and refrigerate for at least 4 hours or overnight, until thoroughly chilled.

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 the Ice Cream

   Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.