Ingredients

For the Ice Cream

• 3 cups / 720 ml heavy cream

• 1 cup / 240 ml whole milk

• ¾ cup / 150 g sugar

• 4 egg yolks

• 2 vanilla beans, split, or 2 tbsp / 30 ml vanilla extract

Additional Notes

Cooling the Mixture: The original instructions didn't mention cooling the mixture before churning, and I think that's an oversight. I added mine warm and felt like it was taking longer than it should. I can't say for certain it's necessary, but it can't hurt — and repeatedly adding hot mixtures to your ice cream maker isn't great for the motor. Cool it down first, it takes no effort and can only help.

Storing: When transferring to the freezer, press plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming — this keeps it smooth and creamy. If you're using a quart-sized tub with a tight lid, the plastic wrap isn't necessary. If not, don't skip it.

Consistency: It will come out of the machine at soft serve consistency — it'll firm up in the freezer.

Method

1. Heat the Base: Combine the heavy cream, whole milk, sugar, and vanilla beans (if using) in a heavy-bottomed saucepan over medium heat. Stir occasionally until the sugar is fully dissolved and the mixture is hot but not boiling.

2. Temper the Eggs: Place the egg yolks in a bowl and whisk briefly. While whisking constantly, slowly pour the hot cream mixture into the yolks to combine. Pour everything back into the saucepan.

3. Cook the Custard: Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Do not let it boil.

4. Strain & Flavor: Strain the mixture through a fine mesh sieve into a clean bowl. If using vanilla beans, scrape the seeds from the pods directly into the strained custard. If using vanilla extract, stir it in now.

5. Cool: Let the mixture cool to room temperature, then refrigerate until completely cold before churning.

6. Churn: Pour the chilled mixture into the ice cream maker and churn according to the manufacturer's instructions.

7. Freeze: Transfer to an airtight container and freeze until firm before serving.