Vanilla Ice Cream Recipe

Directions

1. Prepare the Base:

   • In a medium saucepan, combine the heavy cream, whole milk, and 1/2 cup of sugar. Place the saucepan over medium heat, stirring occasionally, until the mixture begins to simmer (do not let it boil). Remove from heat.

2. Whisk Egg Yolks:

   • In a separate bowl, whisk together the egg yolks and the remaining 1/4 cup of sugar until the mixture is pale and slightly thickened.

3. Temper the Eggs:

   • Slowly pour about 1 cup of the warm cream mixture into the egg yolks, whisking constantly to avoid curdling. This process is called tempering and prevents the eggs from cooking too quickly.

4. Combine and Heat:

   • Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (about 170°F to 175°F). Be careful not to let it boil.

5. Strain and Cool:

   • Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Stir in the vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill completely.

6. Churn the Ice Cream:

   • Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.

7. Freeze the Ice Cream:

   • Transfer the churned ice cream into an airtight container. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4 hours or until firm.