Scoop Of Vanilla Ice Cream Recipe

Preparation

1. 1

   Combine Cream and Milk

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

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.

3. 3

   Temper the Egg Yolks

   Slowly pour about half of the warm cream mixture into the egg yolks, whisking constantly to temper the yolks. Then, pour the egg yolk mixture back into the saucepan with the remaining cream mixture.

4. 4

   Cook the Mixture

   Continue to cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Be careful not to let it boil.

5. 5

   Strain and Cool

   Remove the saucepan from heat and strain the mixture through a fine-mesh sieve into a bowl to remove any cooked egg bits. Stir in the vanilla extract and a pinch of salt. Cool the mixture to room temperature, then refrigerate until chilled (at least 2 hours).

6. 6

   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.

7. 7

   Freeze

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

8. 8

   Serve

   Scoop the vanilla ice cream into bowls or cones and enjoy!