🍦 Homemade vanilla ice cream

6 servings · prep 20 min · cook 10 min

Ingredients

• 500 ml whole milk
• 250 ml cream
• 6 egg yolks
• 150 g sugar
• 1 vanilla pod

Method

1. Split the vanilla pod, scrape the seeds and heat everything with the milk and cream until it simmers. Infuse 15 min off the heat.
2. Whisk the yolks with the sugar until pale.
3. Pour the hot milk over in a thin stream, whisking all the while.
4. Return to low heat and stir with a spatula until 82 °C: the custard should coat the spatula and hold a finger mark. Never let it boil.
5. Strain, cool, then chill 4 h — a really cold base gives a finer ice cream.
6. Churn 30 min in an ice cream maker, or freeze scraping with a fork every 30 min.

Adapted from Glaces & bocaux

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