- 8
Ingredients
- 1-1/2 cups heavy cream
- 1 cup whole milk
- 1/4 cup sugar
- A pinch of kosher salt
- 1 teaspoon vanilla extract
- 5 large egg yolks
- 1/4 cup sugar
Preparation
Step 1
1. Combine 1-1/2 cups heavy cream, 1 cup whole milk, 1/4 cup sugar, and a pinch of kosher salt in a medium saucepan.
2. Add 1 teaspoon vanilla extract.
3. Bring mixture just to a simmer, stirring to dissolve sugar.
4. Remove from heat.
5. Whisk 5 large egg yolks and 1/4 cup sugar in a medium bowl until pale, about 2 minutes. 6. Gradually whisk in 1/2 cup warm cream mixture.
7. Whisk yolk mixture into remaining cream mixture.
8. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes.
9. Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally.
10. Process custard in an ice cream maker according to manufacturer's instructions. 11. Transfer to an airtight container; cover.
12. Freeze until firm, at least 4 hours and up to 1 week.