Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
Pinch of salt
1 vanilla bean or 2 teaspoons vanilla extract
6 large egg yolks
1 cup whole milk
3/4 cup granulated sugar
Pinch of salt
1 vanilla bean or 2 teaspoons vanilla extract
6 large egg yolks
Instructions:
In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. If using a vanilla bean, split it lengthwise with a knife and scrape out the seeds. Add both the seeds and the pod to the saucepan. If using vanilla extract, you'll add it later.
Heat the mixture over medium heat, stirring occasionally, until it starts to steam. Do not let it boil.
In a separate bowl, whisk the egg yolks until smooth.
Once the cream mixture is steaming, gradually whisk about 1/2 cup of the hot mixture into the egg yolks to temper them, whisking constantly to prevent the eggs from cooking.
Pour the egg mixture back into the saucepan with the remaining cream mixture, whisking constantly.
Cook the mixture over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens slightly and coats the back of the spoon, about 5-7 minutes. Do not let it boil.
Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg or vanilla pod.
If you used a vanilla bean, discard the pod. If you used vanilla extract, stir it into the mixture now.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or overnight until thoroughly chilled.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm before serving.
Enjoy your homemade vanilla ice cream!
Heat the mixture over medium heat, stirring occasionally, until it starts to steam. Do not let it boil.
In a separate bowl, whisk the egg yolks until smooth.
Once the cream mixture is steaming, gradually whisk about 1/2 cup of the hot mixture into the egg yolks to temper them, whisking constantly to prevent the eggs from cooking.
Pour the egg mixture back into the saucepan with the remaining cream mixture, whisking constantly.
Cook the mixture over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens slightly and coats the back of the spoon, about 5-7 minutes. Do not let it boil.
Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg or vanilla pod.
If you used a vanilla bean, discard the pod. If you used vanilla extract, stir it into the mixture now.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or overnight until thoroughly chilled.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm before serving.
Enjoy your homemade vanilla ice cream!
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