Ingredients
Equipment
Method
- In a large bowl, combine the egg yolks, sugar, and salt. Whip the mixture with an electric mixer until it thickens and turns a light yellow color.
- In a separate pot, heat the milk until it's just below boiling. Gradually beat the hot milk into the egg mixture, being careful to add it slowly to prevent the eggs from scrambling.
- Place the egg and milk mixture over a water bath or double boiler. Stir constantly until the mixture thickens enough to coat the back of a spoon, reaching around 160°F (71°C).
- Once thickened, immediately stir in the cold heavy cream and add the vanilla extract or vanilla bean paste if using.
- Transfer the custard mixture to the refrigerator and chill it for at least 12 hours.
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer the ice cream to a freezer-safe container and freeze for 4 hours for soft-serve consistency or 12 hours for a firmer texture.
Nutrition
Calories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 150mgSodium: 50mgPotassium: 200mgSugar: 14gVitamin A: 800IUCalcium: 150mgIron: 0.5mg
Notes
Be patient during the chilling process; longer chilling enhances flavor. Use high-quality vanilla for better results. Don't skip the double boiler step to prevent curdling.
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