Featured Ice Cream Recipe

Heat the Cream and Milk

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

Mix Sugar and Egg Yolks

In a mixing bowl, whisk together the granulated sugar and egg yolks until well combined and slightly thickened.

Temper the Egg Yolks

Slowly pour about 1 cup of the warm milk and cream mixture into the egg yolk mixture while whisking constantly. This will temper the eggs and prevent them from scrambling.

Combine Mixtures

Pour the tempered egg yolk mixture back into the saucepan with the remaining warm milk and cream mixture. Stir in the pinch of salt and vanilla extract.

Cook the Base

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). Do not let it boil.

Chill the Mixture

Remove from heat and pour the mixture into a bowl. Cover with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.

Churn the Ice Cream

Once the mixture is fully chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Freeze the Ice Cream

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