French Vanilla Ice Cream
Ingredients
1 cup whole milk
2 cups heavy cream
3/4 cup white sugar
pinch of salt
4 to 6 large egg yolks
1 tsp. pure vanilla extract
Directions
Put the container the ice cream will be stored in in the freezer.
Beat the egg yolks in a medium sized mixing bowl.
In a medium sized pot, combine the yolks, milk, cream, sugar, and salt. heat over medium low, stirring constantly with a rubber spatula to prevent it from burning and clumping. Do not let it come to a boil, as this will likely make the mixture curdle. Heat until it is 194° F (90°C), or is thick enough to coat a clean spoon without dripping off.
Pour through a strainer into a bowl, and stir in the vanilla extract.
Cover with a layer of cling wrap directly on top of the custard, and refrigerate for at least 8 hours and up to 24.
To Churn the Ice Cream:
Churn the custard according to your ice cream
maker’s instructions. Scoop into the container it will be stored in.Freeze until hard.