Vanilla Ice Cream (Custard!)
Rich with simple ingredients, vanilla custard is a canvas for any flavor combo!
Equipment
- Ice cream maker I have Cuisinart's basic model, and have also used the frozen Kitchen Aid bowl and dasher attachment with great results
Ingredients
- 3/4 cup (150g) granulated sugar
- 1 1/2 cups 2% or whole milk
- 1 1/2 cups heavy cream
- pinch fine sea salt
- 5 large egg yolks
- 2 tsp vanilla extract
Instructions
- In a heavy bottomed sauce pan, add the sugar cream, milk and sea salt. Put on medium heat to dissolve sugar and to gently heat the dairy.
- In a large bowl, whisk the egg yolks until they are pale.
- Once you see small bubbles around the edges of the heating milk/cream/sugar mixture, remove about 1/2 cup portion with a ladle and temper the egg yolks: slowly stream in the hot milk/sugar mixture while constantly whisking the yolks. Repeat this process until you've added 1/3 to 1/2 of the hot milk/sugar mixture.
- Once tempered, add the yolk mixture to the remaining milk in the pan, while constantly stirring with a rubber spatula. Cook the mixture on medium heat, taking care to scrape the bottom/edges of the pan as you cook. Bring the mixture to 177F.
- Once the mixture reached 177F, strain through a fine mesh strainer into a medium sized metal bowl. Optionally cool the mixture in an ice bath, stirring occasionally until the custard base is cool to the touch. Cover and refrigerate overnight or at least 8 hours.
- Freeze the mixture according to the manufacturer's directions. Add in any sauces or drizzles, such as salted caramel or "magic" shell as you pack the ice cream into a container. Freeze for at least an hour before serving.
- Store in a container with minimum headspace to reduce rate of freezer burn development. Place in an area of your freezer that is low traffic, such as the back of a bottom shelf (and not the shelves on the door).