A recipe for classic vanilla ice cream, adapted from a Haagen Dazs base, featuring whole milk, heavy cream, sugar, egg yolks, and salt for a rich, custardy texture.
1. Pour milk and cream into a pan and bring to a simmer. Simmer on low heat for 30 minutes. During this time, mix in salt.
2. In a bowl, whisk together eggs and sugar.
3. Into the bowl of eggs and sugar, gently add in a couple spoonfuls of heated milk, adding one at a time while whisking quickly as to not scramble the eggs.
4. Now slowly pour the egg mixture into the rest of the hot milk, whisking frequently for about 5 minutes on low- medium low heat. You want it to slightly thicken and be able to coat the back of a spoon. If you have a thermometer, bring the temp to about 174*F. Be careful not to scramble the eggs at this point. After it’s thickened/reached the right temperature, quickly remove from heat and pour into a clean bowl. If you’d like, pass the mixture through a sieve while pouring to ensure smoothness (this is good to do if it’s your first time making ice cream, just incase there are any cooked pieces of eggs).
5. Cool thoroughly in the fridge, about 4 hours or overnight for the best texture.
6. Pour mixture into your ice cream maker. Process following manufacturer instructions.
7. Scoop into a clean container and freeze for at least 2-4 hours before eating. Enjoy!!
