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4Hr Total Time
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10M Prep Time
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6 Ingredients
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6 Servings
Ingredients and Directions
Directions
Combine heavy whipping cream, milk, sugar and salt in a medium saucepan over medium heat. Stir with a wooden spoon until sugar dissolves. Remove from heat.
Beat yolks in a medium bowl. Add ½ cup of cream mixture and vanilla to yolks and stir until combined. Add yolk/cream mixture to saucepan with the rest of cream mixture and heat over medium-low heat until temperature reaches 170° F and mixture thickens or coats the back of a spoon. Run through a metal strainer into a separate bowl. Let cool.
Transfer to an ice cream container, freeze at least 4 hours or until firm. Serve.
Ingredients
- 2 cups heavy whipping cream
- 1 cup whole milk
- 2/3 cup granulated sugar
- 1/8 tsp salt
- 6 egg yolks
- 1 tsp vanilla extract
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.