VANILLA ICE CREAM
Ingredients:
2 cups heavy cream (whipping cream)
1 cup whole milk
3/4 cup sugar
1 vanilla bean or 1 tablespoon vanilla extract
4 egg yolks
Directions:
- If using a vanilla bean, split it in half lengthwise and scrape out the seeds with a knife. Place the seeds and pod in a medium saucepan.
- Add the cream and whole milk to the saucepan.
- Heat over medium heat until the mixture is warm, but not boiling (about 80°C). If using vanilla extract, add it at this time.
- Remove from the heat and let sit for a few minutes so that the vanilla infuses its flavor.
- In a separate bowl, beat the egg yolks with the sugar until the mixture becomes light and creamy.
- Gradually pour the hot milk mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
- Pour the mixture back into the saucepan and cook over low heat, stirring continuously with a wooden spoon or silicone spatula.
- Cook until the mixture thickens slightly and coats the back of a spoon (about 85°C), being careful not to boil.
- Once the mixture has thickened, remove it from the heat and filter it to eliminate the vanilla bean and any lumps.
- Let the mixture cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or overnight. This will allow the flavors to develop and the mixture to be very cold.
- If you have an ice cream maker, pour the cold mixture into the machine and follow the manufacturer’s instructions.
- If you don’t have a machine, you can pour the mixture into a freezer-safe container and freeze it. You should take it out of the freezer every 30 minutes and beat it vigorously with a fork or electric mixer, breaking up the ice crystals. Repeat this process until the ice cream has a soft consistency (this can take about 4 hours).
- Once the ice cream has reached the desired consistency, store it in an airtight container and freeze for at least 2 hours before serving.
- Serve the ice cream in balls and enjoy.
