Foolproof Ice Cream

1. 1

   Heat milk and cream in a small saucepan with some sugar to 175 degrees. (Use a candy thermometer!)

2. 2

   Meanwhile, beat the yolks with the remaining sugar at least 2 min. with an electric mixer or 4 min. with a whisk until pale yellow.

3. 3

   Slowly pour a small amount of the heated milk-cream-sugar mixture into the egg yolks, whisking constantly as you pour.

4. 4

   Whisk the thinned egg yolks back into the saucepan containing the remaining milk-cream-sugar.

5. 5

   Scrape the insides of the vanilla bean into the saucepan.

6. 6

   Heat to 180 degrees.

7. 7

   Pour the cooked custard through a fine mesh strainer into a container.

8. 8

   Chill custard to 40 degrees or lower. (I usually make the custard right before I go to sleep so it can chill in my refrigerator overnight.)

9. 9

   Churn for 30 mins. If you have any add-ins, add to the ice cream for the last 30 seconds.

10. 10

    Put in the freezer in an air-tight container for 2-4 hours to harden completely.

11. 11

    30 mins. before serving, transfer from the freezer to the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.