Ingredients
Equipment
Method
- In a medium heatproof bowl, whisk together the 6 large egg yolks and 1/2 cup of the granulated sugar until well combined and slightly lightened in color. Set aside.6 large egg yolks, 3/4 cup granulated sugar
- In a medium saucepan, combine the 2 cups of whole milk, 1 cup of heavy cream, and the remaining 1/4 cup of granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edges of the pan. Do not let it boil.2 cups whole milk, 1 cup heavy cream, 3/4 cup granulated sugar
- This is a crucial step to prevent scrambling! Slowly ladle about 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking constantly. Continue to add another 1/2 cup, still whisking. This gradual process gently warms the yolks.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Return the saucepan to medium-low heat. Stir the custard constantly with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan, until the mixture thickens enough to coat the back of the spoon. This usually takes about 8-10 minutes. You should be able to draw a line through the custard on the back of your spoon that holds its shape. Be patient, and do not rush this step, as overheating will cause the eggs to scramble.
- Immediately remove the custard from the heat and pour it through a fine-mesh sieve into a clean bowl. This will catch any tiny bits of cooked egg and ensure a super-smooth custard. Stir in the 1 tablespoon of pure vanilla extract and the pinch of salt.1 tablespoon pure vanilla extract, Pinch salt
- Cover the surface of the custard directly with plastic wrap (to prevent a skin from forming) and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. This chilling is essential for proper ice cream churning and allows the flavors to meld.
- Once the custard base is completely cold, churn it according to your ice cream maker's manufacturer's instructions. This typically takes 20-30 minutes, or until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly and freeze for at least 4-6 hours, or until firm.
Notes
Best enjoyed fresh. Store in an airtight container in the freezer for up to 1-2 weeks.
