Homemade Vanilla Ice Cream
- Level: Intermediate
- Yield: 1 generous quart
- Total: 4 hr 35 min
- Prep: 5 min
- Inactive: 4 hr
- Cook: 30 min
Ingredients
3 cups heavy cream
1 cup whole milk
3/4 cup sugar
1 tablespoon pure vanilla extract
Kosher salt
5 large egg yolks
Directions
Special equipment:
An ice cream maker and a candy or instant-read thermometer- Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
- Freeze the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.) Place the ice cream in the freezer to set up for at least 1 hour. Serve.