Ice Cream - Custard

Ingredients

  • 2 cups heavy cream
  • 2 cups half and half
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 3 teaspoons vanilla
  • 6 large egg yolks

    • Directions

    1. In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes.
    2. Remove pot from heat.
    3. In a separate bowl, whisk yolks.
    4. Stirring constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
    5. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 175 degrees on an instant-read thermometer).
    6. Cool mixture to room temperature.
    7. Cover and chill at least 4 hours or overnight.
    8. Churn in an ice cream machine according to manufacturers’ instructions.
    9. Serve directly from the machine for soft serve, or store in freezer until needed.

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