Ingredients
Scale
- 2 cups whole milk
- 1 cup heavy cream
- 6 egg yolks
- ¾ cup granulated sugar
- 1 tablespoon pure vanilla extract (or 1 vanilla bean)
- Pinch of salt
Instructions
- Heat milk and cream in a saucepan until hot but not boiling. Steep with vanilla bean if using.
- In a bowl, whisk egg yolks and sugar until pale.
- Slowly temper yolks with warm milk mixture, then return to saucepan.
- Cook over medium heat, stirring, until custard thickens (170–175°F).
- Strain into a bowl, stir in vanilla extract and salt, and chill completely.
- Churn in an ice cream maker until soft-serve consistency.
- Freeze for 2–4 hours until firm before serving.
Notes
- For a deeper flavor, chill the custard overnight before churning.
- Add vanilla bean paste for those classic specks.
- Always strain your custard for the silkiest texture.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5
- Calories: 210
- Sugar: 18g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 140mg