Easy, ,

This is the most luxurious and deeply satisfying ice-cream

  • 2 cups Whole milk
  • 2 cups Heavy Cream
  • 1 cup Granulated sugar, divided
  • pinch Sea or Kosher salt
  • 1 Whole Vanilla bean, havled and seeds scraped
  • 5 Large egg yolks
  • 1 1/2 tsps Pure vanilla extract
  1. 1 In a medium saucepan on medium-low heat, whisk together the milk, cream, half the sugar, salt and the scraped vanilla bean (including the pod). Bring mixture just to a boil.
  2. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a meduim bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.
  3. Once the milk/heat mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture, then return the combined mixture to the saucepan.
  4. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook- the process should only take a few minutes.
  5. Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature. Stir in the vanilla.
  6. Cover and regrigerate at least 2 hours. Whisk mixture together before pouring into the ice cream maker.
  7. Turn the ice cream maker on and set timer for 40 minutes. Let mix until thickened, about 40 minutes.
  8. The ice cream will have a soft and creamy texture. If a firmer texture is required, transfer to an air tight container and place in the freezer for around 2 hours.

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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