Really Vanilla Vanilla Ice Cream

June 2009
Really Vanilla Vanilla Ice Cream

by 4 people

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Makes: 6 servings

Prep: 20 mins

Cook: 10 mins

  • 6 large egg yolks
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 2 1/4 cups heavy cream
  • 3/4 cup milk
  • 2 teaspoons pure vanilla extract
  1. In a large bowl, whisk together the egg yolks, 1/4 cup sugar and the salt. In a medium saucepan, combine the cream, milk and remaining 1/2 cup sugar and cook over medium heat, stirring occasionally, until almost simmering; pour into the egg mixture in a slow stream, whisking constantly, and then pour into the saucepan. Cook over medium-low heat, stirring constantly, until the custard registers 175 degrees on an instant-read thermometer, about 5 minutes.
  2. Strain the custard into a medium bowl set in an ice water bath; stir in the vanilla. Let cool, stirring occasionally, for 1 hour.
  3. Using an ice cream machine, process the chilled custard according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 4 hours.