▢1 cup (240ml) whole milk

▢1 vanilla bean Note 1

▢½ cup (100g) granulated sugar

▢¼ teaspoon salt

▢4 egg yolks

▢1 ½ cups (360ml) heavy whipping cream



Place freezer bowl of the ice cream maker in freezer for at least 16 hours.


In a 2.5qt saucepan, place milk, scraped vanilla beans and its pod, half of the sugar and salt. Heat the mixture over medium low heat until scalding, about 5 minutes. Do NOT boil the milk.

Meanwhile, in another bowl, combine egg yolks with remaining sugar and whisk it until nice and pale yellow.

To temper the yolks, pour in half of the warmed milk into the egg yolk mixture, while whisking non-stop.

Now, put the tempered egg yolk mixture back into the saucepan with milk. Cook the custard over medium heat, stirring continuously with a wooden spoon, about 10 minutes. Make sure the mixture doesn't boil, it should cook gently. (TIP: 2 ways to check if custard is done: 1. The mixture should reach about 180°F. 2. Or, coat a back of spoon with custard and run a finger through. If the trail stays, then it's ready. If the mixture immediately closes, it needs more cooking.)

Pour heavy cream into a medium bowl and place a sieve over it.

Pour the custard mixture into heavy cream and strain it through a sieve. Whisk the mixture until well combined.

Cover the custard with a plastic wrap, making sure plastic touches the custard to prevent skin to form. Refrigerate it for at least 3 hours, or overnight.

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