vanilla ice cream
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 2 cups heavy whipping cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 tablespoon pure vanilla extract (or 1 vanilla bean, split and scraped)
- 1/4 teaspoon fine sea salt
Instructions
- Step 1: Infusing the Dairy: In a medium saucepan, combine the whole milk, sugar, salt, and 1 cup of the heavy cream. If you are using a vanilla bean instead of extract, scrape the seeds into the pot and drop in the pod. Heat the mixture over medium heat, stirring occasionally, until it is steaming and the sugar has completely dissolved. Do not let it come to a full boil. Remove from heat and let it sit for a few minutes.
- Step 2: Tempering the Egg Yolks: Place the egg yolks in a medium bowl and whisk them gently. Slowly pour about half of the warm milk mixture into the egg yolks in a thin stream, whisking constantly. This “tempering” process warms the eggs slowly so they do not scramble. Once combined, pour the egg mixture back into the saucepan with the remaining milk.
- Step 3: Thickening the Custard: Place the saucepan back over medium-low heat. Stir the mixture constantly with a heat-proof spatula or wooden spoon. Cook until the liquid thickens slightly and coats the back of the spoon. This usually takes about 5 to 7 minutes. Immediately strain the custard through a fine-mesh sieve into a clean bowl containing the remaining 1 cup of heavy cream. Stir in the vanilla extract.
- Step 4: Chilling and Churning: Cover the bowl and refrigerate the mixture for at least 4 hours, or ideally overnight, until it is completely cold. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 15 to 25 minutes depending on your machine. Transfer the soft-serve consistency ice cream to a container and freeze for at least 4 hours to firm up.
Find it online: https://www.stovecooking.com/desserts/vanilla-ice-cream/