Frozen Vanilla Custard Ice Cream Recipe

Directions

1. Whisk together sugar, egg yolks, and salt until the mixture becomes fluffy and transitions from a dark golden hue to a pale yellow color.

2. a heavy saucepan, heat cream and milk over medium heat, stirring occasionally to prevent sticking. Cook until the mixture just begins to simmer, with small bubbles appearing on the surface, which usually takes about 5 to 8 minutes. Remove from heat.

3. Gradually incorporate the hot cream mixture into the egg yolk mixture, whisking continuously. Start by adding a ladleful of the hot cream mixture to the egg yolk mixture and whisk thoroughly before adding the next. This gradual process prevents the eggs from cooking. Continue until all the cream mixture is incorporated. Stir in the vanilla extract, then allow the mixture to cool completely, which typically takes around 30 to 45 minutes. To expedite the cooling process, place the bowl in a larger bowl filled with ice water.

4. Transfer the cooled mixture into a pitcher, cover it, and refrigerate until thoroughly chilled, which may take anywhere from 4 hours to overnight.

5. Pour the chilled custard mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches the consistency of soft ice cream, approximately 20 minutes.

6. Quickly transfer the churned custard into a plastic container, pressing a piece of plastic wrap directly onto the surface of the custard. Cover the container and freeze until the custard is firm enough to scoop, typically requiring at least 3 hours.