Ingredients
Equipment
Method
- In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until bubbles begin to form around the edges of the pan. Do not let it boil. Remove from heat immediately once the milk mixture is steaming and just starting to simmer.2 cups whole milk, 1 cup heavy cream
- While the milk mixture is warming, whisk the egg yolks and granulated sugar together in a separate medium bowl until the mixture is pale yellow and slightly thickened. This process is called tempering and prevents the eggs from scrambling when added to the hot liquid.4 large egg yolks, 3/4 cup granulated sugar
- Slowly and gradually ladle about half of the warm milk mixture into the egg yolk and sugar mixture, whisking constantly. This is crucial for tempering the eggs evenly. Once combined, pour this tempered egg mixture back into the saucepan with the remaining milk mixture.
- Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard 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 with your finger, and the line should hold its shape. Be careful not to overheat, or the eggs may curdle.
- Remove the custard from the heat. Stir in the vanilla extract and the pinch of salt. Immediately strain the custard through a fine-mesh sieve into a clean bowl. This step ensures a perfectly smooth and creamy texture by removing any tiny bits of cooked egg. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate the custard for at least 4 hours, or preferably overnight, until thoroughly chilled. The colder the base, the better it will churn.1 teaspoon vanilla extract, pinch salt
- Once the custard base is completely chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This typically takes about 20-30 minutes, until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight container. For the best texture, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container. Freeze for at least 2-4 hours, or until firm enough to scoop.
Notes
To store, press parchment paper or plastic wrap onto the surface of the ice cream before sealing. Properly stored, it will stay fresh for up to 2 weeks. If too hard to scoop, let sit at room temperature for 5-10 minutes.
