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The night before you plan on making your ice cream, place ice cream maker bowl in freezer to chill. Since your ice cream base will need to chill as well, we suggest making it the night before too. Make your ice cream base: In a large bowl, whisk together sugar and egg yolks until lightened in color and slightly thickened, 3 to 4 minutes. Whisk in heavy cream and whole milk until no traces of yolk remain. Pour mixture into medium saucepan over medium-low heat. Slowly heat through for 15 to 20 minutes until mixture thickens slightly. Stir frequently with a wooden spoon, making sure the mixture never comes up to a simmer. To check if the mixture is done, coat the back of your wooden spoon with the mixture and swipe your finger through the mixture. If your finger leaves a clean line, your mixture is good to go — this will be at around 170° if you're using a candy thermometer. When the custard is adequately thickened, stir in vanilla and salt. Strain into a large bowl, cover and chill 3 hours, up to overnight. When your custard is chilled and your ice cream maker bowl is frozen, churn ice cream according to manufacturer's instructions. When ice cream is soft serve consistency, transfer to another container and freeze until hardened, 2 to 3 hours, up to overnight.