Ingredients
· 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.
