Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 tbsp pure vanilla extract or seeds from 1 vanilla bean
- Pinch of salt
Instructions
- In a saucepan, heat cream, milk, sugar, and salt over medium heat, stirring until sugar dissolves and mixture is hot but not boiling.
- In a separate bowl, whisk egg yolks until smooth and slightly thickened.
- Temper the yolks by slowly drizzling in some of the hot cream mixture while whisking constantly, then return the yolk mixture to the saucepan.
- Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon (170–175°F).
- Strain through a fine-mesh sieve into a bowl, stir in vanilla, and cool in an ice bath.
- Cover and refrigerate until fully chilled, at least 4 hours or overnight.
- Churn the custard in an ice cream maker per manufacturer’s instructions until soft-serve consistency.
- Transfer to a lidded container and freeze for 2–4 hours to firm before serving.
Notes
- Use vanilla bean for deeper flavor and visual flecks.
- Chill the custard fully before churning to improve texture.
- Press plastic wrap directly on the surface before sealing to prevent ice crystals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 125mg
