Ingredients
Method
- Chill the ice cream maker's freezer bowl for at least 24 hours in a cold room.
- Whisk egg yolks and sugar until pale yellow and slightly thickened.
- Temper the yolk mixture by slowly adding a hot mixture of cream and milk (180°F) while constantly whisking.
- Transfer the tempered mixture to a saucepan and cook over medium heat until it reaches 170°F, stirring constantly. Remove from heat and strain the base through a fine-mesh sieve into a clean bowl twice for a silky texture.
- Chill the base in an ice bath for 15 minutes, then refrigerate for 3 hours to fully cool.
- Churn the chilled base in an ice cream maker according to the manufacturer's guidelines, usually 6-8 minutes. Transfer to an airtight container and freeze for at least 3 hours until firm.
Nutrition
Notes
For optimal results, let the base rest for 30 minutes before churning to prevent air bubbles.
Use 1 teaspoon of vanilla extract as a substitute for the vanilla bean.
Estimate 20-30 minutes of freezing time per scoop based on your freezer's capacity.
Use 1 teaspoon of vanilla extract as a substitute for the vanilla bean.
Estimate 20-30 minutes of freezing time per scoop based on your freezer's capacity.