1In a small pot, simmer heavy cream, milk, sugar, and salt until the sugar completely dissolves, about 5 minutes.
2In a small pot, simmer heavy cream, milk, sugar, and salt until the sugar completely dissolves, about 5 minutes.
3In a small pot, simmer heavy cream, milk, sugar, and salt until the sugar completely dissolves, about 5 minutes.
4Remove the pot from heat.
5Remove the pot from heat.
6Remove the pot from heat.
7In a separate bowl, whisk the yolks.
8In a separate bowl, whisk the yolks.
9In a separate bowl, whisk the yolks.
10While whisking constantly, slowly whisk about a third of the hot cream mixture into the yolks.
11While whisking constantly, slowly whisk about a third of the hot cream mixture into the yolks.
12While whisking constantly, slowly whisk about a third of the hot cream mixture into the yolks.
13Whisk the yolk mixture back into the pot with the remaining cream.
14Whisk the yolk mixture back into the pot with the remaining cream.
15Whisk the yolk mixture back into the pot with the remaining cream.
16Return the pot to medium-low heat and gently cook until the mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
17Return the pot to medium-low heat and gently cook until the mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
18Return the pot to medium-low heat and gently cook until the mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
19Strain the mixture through a fine-mesh sieve into a bowl.
20Strain the mixture through a fine-mesh sieve into a bowl.
21Strain the mixture through a fine-mesh sieve into a bowl.
22Cool the mixture to room temperature.
23Cool the mixture to room temperature.
24Cool the mixture to room temperature.
25Cover the bowl and chill the mixture for at least 4 hours or overnight.
26Cover the bowl and chill the mixture for at least 4 hours or overnight.
27Cover the bowl and chill the mixture for at least 4 hours or overnight.
28Churn the mixture in an ice cream machine according to the manufacturer’s instructions.
29Churn the mixture in an ice cream machine according to the manufacturer’s instructions.
30Churn the mixture in an ice cream machine according to the manufacturer’s instructions.
31Serve directly from the machine for soft serve, or store in the freezer until needed.
32Serve directly from the machine for soft serve, or store in the freezer until needed.
33Serve directly from the machine for soft serve, or store in the freezer until needed.
Ingredients
2 cups heavy cream
2 cups heavy cream
2 cups heavy cream
1 cup whole milk
1 cup whole milk
1 cup whole milk
0.67 cup granulated sugar
0.67 cup granulated sugar
0.67 cup granulated sugar
0.125 teaspoon fine sea salt
0.125 teaspoon fine sea salt
0.125 teaspoon fine sea salt
6 large egg yolks
6 large egg yolks
6 large egg yolks
Your choice of flavoring
Your choice of flavoring
Your choice of flavoring
Equipment
small potwhiskfine-mesh sievebowlice cream machine
Tips
For a lighter ice cream, use more milk and less cream, ensuring the total dairy amounts to 3 cups.
You can reduce the number of egg yolks for a thinner base, but do not use fewer than three yolks.
Ensure the custard mixture is thick enough to coat the back of a spoon, or about 170 degrees Fahrenheit, to prevent curdling.
Cool the mixture to room temperature, then chill for at least 4 hours or overnight before churning for best results.
Serving directly from the ice cream machine will result in soft serve; for firmer ice cream, store in the freezer.
Using vanilla paste instead of vanilla extract can enhance the flavor when making vanilla ice cream.