Vanilla Ice Cream
Recipe contributed by Sarah Jane Green; photo by Tami Ganeles Weiser
half-cup servings (1 quart total)
Prep Time: 10 minutes Cook Time: 10 minutes
Vanilla is consistently voted the top ice cream flavor in America. This version is smooth and creamy, with plenty of egg yolks, cream and whole milk.
2 cups heavy cream
1 cup whole milk
4 large egg yolks
⅔ cup sugar
½ teaspoon salt
1 tablespoon vanilla bean paste
- In a large saucepan, bring the cream and milk to a simmer.
- While the milk mixture is heating, place the egg yolks, sugar and salt in a large bowl. Whisk until the eggs turn a pale yellow.
- Once the milk is hot, take off the heat. Slowly drizzle ½ cup milk into the egg yolks, whisking constantly to prevent the eggs from cooking. Whisk another 1/2 cup milk to the eggs, then whisk the egg-milk mixture back into the remaining warm milk. Add the vanilla paste and whisk to combine.
- Transfer the mixture to a medium bowl, set over another medium bowl filled with ice and water to allow the base to cool. Stir the mixture now and again to help heat escape.
- As soon as the mixture is cool, transfer to a an ice cream maker and follow the directions. Once it is churned, transfer to a freezer-safe container and freeze until ready to eat.