Creamy Treat Ice Cream (Printable Version)

Rich and velvety vanilla creamy treat, perfect for summer days or as a decadent dessert.

# Ingredient List:

→ Dairy

01 - 2 cups heavy cream
02 - 1 cup whole milk

→ Sweeteners

03 - 3/4 cup granulated sugar

→ Flavorings

04 - 1 tablespoon pure vanilla extract
05 - Pinch of fine sea salt

→ Eggs

06 - 4 large egg yolks

# Directions:

01 - Combine milk, heavy cream, and half of the sugar in a medium saucepan. Heat over medium heat until just steaming, not boiling.
02 - Whisk egg yolks with the remaining sugar and salt in a separate bowl until pale and slightly thickened.
03 - Gradually pour the hot milk mixture into the yolks, whisking constantly to temper the eggs and prevent curdling.
04 - Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (170-175°F). Do not boil.
05 - Remove from heat and stir in vanilla extract.
06 - Pour the custard through a fine-mesh sieve into a clean bowl. Let cool to room temperature, then cover and refrigerate for at least 3 hours or overnight.
07 - Churn the chilled custard in an ice cream maker according to manufacturer's instructions until thick and creamy.
08 - Transfer to a lidded container and freeze for at least 4 hours until firm.
09 - Let sit at room temperature for a few minutes before scooping and serving.

# Expert Tips:

01 -
  • This creates the silkiest texture youll ever experience from a home kitchen
  • The vanilla flavor shines through because we use pure extract and quality dairy
  • It freezes beautifully and actually tastes better after a couple of days
02 -
  • If you see even the tiniest curdles while cooking strain immediately and press through a fine mesh sieve
  • The chilling step cannot be skipped because warm custard will never churn properly
  • Room temperature ingredients incorporate more smoothly than cold ones when tempering
03 -
  • Toast your empty container in the freezer for 30 minutes before adding churned ice cream
  • The custard base keeps in the fridge for 2 to 3 days so churn when convenient
  • Add mix ins during the last minute of churning for perfect distribution

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