Really Vanilla Vanilla Ice Cream
June 2009
Makes: 6 servings
Prep: 20 mins
Cook: 10 mins
- 6 large egg yolks
- 3/4cup sugar
- 1/8teaspoon salt
- 2 1/4cups heavy cream
- 3/4cup milk
- 2 teaspoons pure vanilla extract
- 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.
- Strain the custard into a medium bowl set in an ice water bath; stir in the vanilla. Let cool, stirring occasionally, for 1 hour.
- 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.