Have you ever made ice cream at home and had it come out kind of icy? That's because any recipe that doesn't use a custard base is never going to be as good or as creamy! Our ice cream recipe is perfect. Not too sweet, very creamy and easy to do. Recipe below:
INGREDIENTS:
2 cups (470ml) milk
3 cups heavy cream (235ml ea)
2 Vanilla Beans
1 cup (220g) sugar
6 egg yolks
1.25tsp (4g) kosher salt
INSTRUCTIONS:
* To a medium-size pot, add in the 2 cups of heavy cream, 2 cups of whole milk, granulated sugar, and a small pinch of salt. Add vanilla beans to the pot.
* Heat over medium heat. Make sure not to boil it and that it’s just really hot.
* Cover with a lid and let steep for 30 minutes.
* Fill a large bowl with ice water and place a small bowl in that ice bath. Add heavy cream to the small bowl and set to the side.
* Separate egg yolks into a medium bowl. Whisk and slowly ladle in the hot milk/cream mixture to temper the eggs.
* Add tempered eggs back to the milk/cream mixture pot and heat. Don’t boil or let the temperature rise above 170F. Stir and maintain heat until it thickens to coat the back of a spoon.
* Strain custard into the small bowl in the ice bath. Stir until it has completely cooled.
* Add ice cream base to ice cream machine to manufacturer’s directions. Once finished, pour into containers and freeze for a couple of hours or overnight before serving.