True vanilla ice cream
By: Trisha
Published: Sunday, August 4, 2013 - 12:45pm

Ingredients




1 1/2 cups heavy cream
1 cup whole milk
1/2 cup sugar
Pinch of kosher salt
1 vanilla bean or 1 teaspoon vanilla extract
5 egg yolks

Preparation

1 Combine heavy cream, whole milk, 1/4 cup sugar and salt in a medium saucepan. Split vanilla bean lengthwise and scrape in seeds; add pod (or use 1 teaspoon vanilla extract). Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes. 2 Whisk 5 large egg yolks and 1/4 cup sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in 1/2 cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2 to 3 minutes. 3 Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. At this point, you can transfer the mixture to a bowl and cover it by putting plastic wrap directly on the top of the custard. It can cool overnight in the fridge and processed in the morning. 4 Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.

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