Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ice Cream Base
Method
Preparation and Churning
- 1
Prepare the Ice Cream Base
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and a pinch of salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is warm but not boiling.
- 2
- 3
Temper the Egg Yolks
Slowly pour about a cup of the warm cream mixture into the egg yolks, whisking constantly to temper the yolks. This prevents them from scrambling.
- 4
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 mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
- 5
Add Vanilla
Remove from heat and stir in the vanilla extract. Let the mixture cool at room temperature, then refrigerate until completely chilled (at least 4 hours or overnight).
- 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
Freeze
Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm. Serve and enjoy!
