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Rich Vanilla Ice Cream

Source of Recipe


Adapted from "A Passion for Ice Cream"






List of Ingredients



• 8 egg yolks
  
• 1 cup granulated sugar (divided)
  
• 1/8 tsp kosher salt
  
• 1 cup milk
  
• 3 cups whipping cream
  
• 1/2 cup unsalted butter, cut into 8 pieces (1 stick)
  
• 1 tsp vanilla (see Note)
  






Instructions



1. In a bowl, whisk together the egg yolks, 1/2 cup of the sugar, and the salt. In a heavy saucepan over medium heat, cook the milk, cream, and remaining 1/2 cup sugar, stirring occasionally, until almost simmering. Slowly pour the milk and cream into the egg mixture, whisking as you pour. Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175 degrees on an instant-read thermometer and lightly coats the spatula.
   
   
2. Remove from the heat and strain through a medium-mesh sieve into a clean bowl. Whisk in the butter. Cool over an ice bath until the mixture reaches room temperature. Stir in the vanilla, and refrigerate for 4 hours.
   
   
3. Churn in an ice cream machine according to manufacturer's instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
   
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   NOTE:
   
   Vanilla is straightforward and pure, so it's crucial to use the best beans or extract, such as Nielsen-Massey.