· 2 cups (480 ml) heavy cream
· 1 cup (240 ml) whole milk
· ¾ cup (150g) granulated sugar
· Pinch of salt
· 6 large egg yolks
· 1 tablespoon vanilla extract
Instructions
- Warm the Base: In a medium saucepan, combine the cream, milk, half of the sugar (about 6 tablespoons), and salt. Heat over medium heat until the mixture is warm and steaming, but not boiling. Remove from heat.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture is pale and thick. While whisking constantly, slowly pour about 1 cup of the hot cream mixture into the egg yolks. This warms the eggs up gradually so they don’t scramble.
- Cook the Custard: Pour the warmed egg mixture back into the saucepan with the rest of the cream. Cook over medium-low heat, stirring constantly with a spatula, until the mixture thickens slightly and coats the back of the spatula. If you run your finger through it, the line should hold. This is called the “nappe” stage. Do not let it boil.
- Strain & Chill: Immediately pour the custard through a fine-mesh sieve into a clean bowl. This catches any accidentally cooked egg bits. Stir in the vanilla extract. Place the bowl in an ice bath or cover and refrigerate for at least 4 hours, or overnight, until completely cold. (Chilling is essential for a good texture).
- Churn: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. It will be the consistency of soft-serve.
- Harden: Transfer the churned ice cream to an airtight container. Press plastic wrap onto the surface, cover, and freeze for at least 4 hours to firm up.
Pro-Tips for Perfect Homemade Ice Cream
· Use Full-Fat Dairy: For the creamiest, richest result, always use heavy cream and whole milk. Low-fat alternatives will result in icy, less creamy ice cream.
· Chill Everything: Whether you’re making no-churn or using a machine, everything should be cold. For no-churn, the cream must be very cold to whip properly. For the custard method, the base must be thoroughly chilled before churning.
· Don’t Skip the Salt: A small pinch of salt isn’t for flavor; it actually lowers the freezing point slightly, which helps the ice cream stay softer and less icy.
· Alcohol is Your Friend: A tablespoon of vodka, rum, or liqueur in a custard-based recipe can also help prevent it from freezing too hard, resulting in a scoopable texture straight from the freezer.
· Storage: Homemade ice cream lacks the commercial stabilizers, so it will get harder over time. For the best texture, let it sit on the counter for 5-10 minutes to soften before scooping.
Enjoy your easy, homemade frozen treat!
