Ingredients:

  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 3/4 cup (150 g) granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon salt
  • 5 large egg yolks

Instructions:

  1. In a saucepan, combine heavy cream, whole milk, sugar, and salt. Heat over medium until the sugar dissolves and mixture is warm but not boiling.
  2. In a separate bowl, whisk together the egg yolks until slightly thickened and pale in color.
  3. Gradually add a small amount of the warm cream mixture to the egg yolks while whisking, to prevent curdling. Then pour the egg yolk mixture back into the saucepan.
  4. Cook the custard over medium-low heat, stirring continuously until it thickens enough to coat the back of a spoon, about 170°F or 77°C.
  5. Strain the mixture through a fine-mesh sieve into a bowl to remove any curdled bits. Stir in vanilla extract. Allow to cool to room temperature, then chill in the refrigerator for 30 minutes.
  6. Pour the chilled mixture into your ice cream maker and churn according to the manufacturers instructions.
  7. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up.