Custard Ice Cream

Cream ice cream. Try it vanilla or with other flavors!

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup granulated sugar
• 1/8 tsp fine salt
• 6 large egg yolks
• 1 Tbs vanilla or vanilla bean paste

Instructions

1. In a medium saucepan, combine cream, milk, sugar, and salt. Cook over medium heat, whisking occasionally until the sugar is completely dissolved, about 5 minutes.
2. In a separate bowl, whisk the egg yolks. Slowly add about a third of the cream mixture into the egg yolks, whisking constantly. Then whisk the yolk mixture back into the pot with the rest of the cream. Return the pot to the heat and cook until the mixture reaches 170-175° F on an instant read thermometer.
3. Strain the mixture through a fine mesh strainer into a bowl, then stir in the vanilla. Cool mixture to room temperature, about an hour. Cover and chill at least 4 hours, preferably overnight. Churn in an ice cream maker according to the manufacturer’s instructions.

Tips:

• Try not to over whisk the mixture, you don’t want to incorporate extra air. Switch to a spatula when possible.
• For denser, creamier ice cream, churn as little as possible, on low speed. Once the ice cream looks like soft serve, transfer to a container and place in the freezer.
• For lighter, fluffier ice cream, churn longer and serve directly from the ice cream maker.