Frozen Vanilla Custard
- 5 large egg yolks
- 2/3 cup sugar
- 1 pinch salt
- 1 cup whole milk
- 2 cups heavy cream
- 3 teaspoons pure vanilla extract
Step by Step Instructions
Step 1
Whisk egg yolks, sugar and salt together until mixture changes from dark golden to pale yellow and becomes fluffy.
Step 2
Heat milk and cream in heavy saucepan over medium heat. Stir occasionally to prevent sticking to bottom. Cook just until mixture starts to simmer when little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from heat.
Step 3
Whisk a ladleful of milk-cream mixture into egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add remaining milk-cream mixture and whisk thoroughly. Whisk in vanilla. Cool completely (you can place bowl in larger bowl with ice water to cool it faster).
Step 4
Pour cooled mixture into a container and cover. Refrigerate until ice cold or overnight.
Step 5
Pour custard mixture into ice cream maker and process (according to manufacturer’s instructions) until custard reaches consistency of soft ice cream, about 20 minutes. Quickly transfer to a plastic container. Place a piece of plastic wrap over surface of custard. Cover container and freeze until custard is firm enough to scoop, in at least 3 hours or more.