“Let stand at room temperature for about 10 minutes to make scooping easier.”
READY IN:
1hr
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk yolks in a large bowl.
  2. Heat cream, milk, and sugar in saucepan over medium-low until steaming, stirring occasionally, about 4 minutes. Temper 1/2 cup cream mixture into yolks, then whisk yolks into remaining cream mixture.
  3. Cook custard over medium-low stirring occasionally until thickened, about 3 minutes; add vanilla and salt. The custard is done when a path can be drawn on the back of a spoon.
  4. Return mixture to a bowl and cool in an ice bath for 8 minutes. Remove bowl from ice bath, cover with plastic wrap, and chill custard at least 4 hours or overnight.
  5. Churn in an ice cream maker according to manufacturer's instructions.

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