Ice Cream Recipe

Making Ice Cream

1. 1

   Prepare the Base

   In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is warm, about 5 minutes.

2. 2

   Mix Vanilla or Caramel

   If using vanilla bean, add the scraped seeds and the pod to the mixture. For salted caramel, add 1 tablespoon of caramel sauce. Stir well.

3. 3

   Whisk Egg Yolks

   In a separate bowl, whisk the egg yolks until they are light in color. Gradually add a small amount of the warm cream mixture to the yolks while whisking to temper them.

4. 4

   Combine and Thicken

   Pour the tempered yolks back into the saucepan with the cream mixture. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, about 10 minutes.

5. 5

   Cool the Mixture

   Remove from heat, strain the mixture through a fine-mesh sieve into a bowl, and stir in vanilla extract and a pinch of salt. Let it cool to room temperature, then 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 before serving.