Old Fashioned Vanilla Ice Cream
Classic, creamy, and delicious. So easy to upgrade with mixed in brownie pieces or a healthy drizzle of warm, salted caramel or hot fudge. This is also great with hot coffee poured over it for an affogato summer treat! If you want to have it the same day, make it in the morning so it's ready for an afternoon or post-dinner dessert!
Equipment
- Ice Cream Maker
- Thermometer
Ingredients
- 4 Egg yolks
- 1/2 cup Sugar
- 1 cup Whole milk
- 1/4 tsp Fine sea salt
- 1 tbsp Vanilla extract
- 1 cup Heavy whipping cream
Instructions
- Whisk eggs and sugar in a medium bowl until the mixture is a pale yellow and the texture is ribbon-y, about five minutes.
- In a sauce pan warm the milk to just before a simmer. Immediately remove from heat.
- Slowly drizzle the milk into the egg mixture, whisking constantly to prevent cooking the eggs.
- Return the entire mixture to the sauce pan and stir occasionally, checking the temperature with a thermometer until it reads 145°F / 63°C.
- Transfer the mixture to a large, sealed container (there should be room to add the cream later) and allow to chill in refrigerator for at least 4 hours. The temperature of the chilled mixture should be ~35°F / 1.5°C.
- Once the mixture has chilled, add to it the heavy cream and vanilla extract, stirring to thoroughly combine.
- Pour the mixture into the ice cream maker and churn for 20-25 minutes, until stiff and the texture of soft serve.
- Transfer to a clean sealable container and freeze for at least 4 hours before enjoying.