Vanilla Custard Ice Cream

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It’s summer, people! IT IS TIME TO MAKE ICE CREAM. You must. You won’t regret it.

I’m going with a classic custard ice cream, which needs to be cooked before it’s churned in the ice cream maker. There are some recipes that are no cook recipes, but this recipe has eggs - so it needs to be cooked before.

INGREDIENTS:

  • 2 cups heavy cream

  • 1 cup whole milk

  • 2/3 cup granulated sugar

  • 1/8 teaspoon fine sea salt

  • 6 large egg yolks

  • 1 vanilla bean

DIRECTIONS:

  1. DAY BEFORE: Freeze your ice cream maker insert! I like to have mine in the freezer at least overnight.

  2. In a small heavy bottomed pot, simmer 2 cups heavy cream, 1 cup milk, 2/3 cup sugar and 1/8 teaspoon salt until sugar is completely dissolved. Remove pot from heat;

  3. In separate bowl, whisk 6 egg yolks together.

  4. Cut one vanilla bean in half and scrape vanilla bean caviar using the back of a knife.

  5. Stirring the yolks constantly, add a little of the cream/milk mixture to the bowl and whisk vigorously. If you want to be extra safe, add a little bit more of the cream/milk mixture to the egg yolk mixture to temper the eggs a bit more.

  6. Add the whisked egg mixture back to the pot with the remaining cream/milk mixture. Return pot to medium-low heat. Add vanilla bean caviar. Cook until the mixture is thick enough to coat the back of a spoon or reached 170 degrees on an instant-read thermometer.

  7. Strain the mixture through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill for 4 hours or overnight (I cooled it overnight).

  8. Churn in an ice cream maker for 20 minutes (or according to your machine’s instructions). Serve immediately for soft serve or spoon mixture into a freezer safe container to harden for at least 4 hours.

katie kinder