Vanilla Ice Cream Recipe

Make the Custard Base

In a medium saucepan, combine the heavy cream, whole milk, sugar, and a pinch of salt. Heat the mixture over medium heat until it is warm but not boiling, stirring occasionally.

Whisk the Egg Yolks

In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Gradually add about a cup of the warm cream mixture to the egg yolks, whisking constantly to temper the eggs.

Combine and Cook

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

Cool and Add Vanilla

Remove the saucepan from heat and stir in the vanilla extract. Pour the mixture into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled (about 4 hours or overnight).

Churn the Ice Cream

Once the mixture is chilled, churn it in an ice cream maker 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 4 hours, or until firm.