Vanilla ice-cream

🧁 Ingredients (makes about 1 quart)

• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• ¾ cup (150 g) granulated sugar
• 1 tbsp pure vanilla extract (or 1 vanilla bean, split and scraped)
• 4 large egg yolks
• Pinch of salt

🔪 Instructions

1. Make the Custard Base

1. In a medium saucepan, heat the milk, cream, and half of the sugar over medium heat. Stir occasionally until hot but not boiling.
2. In a separate bowl, whisk the egg yolks, remaining sugar, and a pinch of salt until pale and creamy.
3. Temper the eggs: Slowly pour a ladle of the hot milk mixture into the yolks, whisking constantly.
4. Gradually add the tempered yolks back into the saucepan.
5. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 170–175°F / 75–80°C). Do not boil.

2. Add Vanilla

• Remove from heat and stir in the vanilla extract (or scraped vanilla bean).

3. Chill the Mixture

• Pour the custard into a clean bowl.
• Cover and refrigerate for at least 4 hours or overnight until completely cold.

4. Churn the Ice Cream

• Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
• The ice cream will be soft-serve consistency at this stage.

5. Freeze Until Firm

• Transfer to an airtight container and freeze for 4–6 hours or until scoopable.

🍰 Serving Ideas

• Serve over warm brownies, apple pie, or chocolate lava cake.
• Make ice cream sandwiches with cookies.
• Top with fresh berries, caramel sauce, or chocolate chips.