The Best Low Sodium Vanilla Ice Cream

Step 1

Combine the cream, whole milk, and vanilla beans into medium pot. Start to heat mixture over low heat.

Step 2

Whisk the sugar and egg yolks together in a small bowl until fully combined.

Step 3

When the cream mixture reaches 95 degrees or feels warm to the touch, remove from the heat. Carefully, add ¼ of the cream mixture into the yolks, whisking constantly until blended. Do not add all of cream mixture at once to the eggs. You want to slowly add heated cream a little at a time to temper the yolks. Whisk the tempered yolks into remaining warmed cream mixture. Return pot to medium low heat.

Step 4

Cook the ice cream base over medium low heat until it reaches 185 degrees or is thick enough to coat the back of a spoon.

Step 5

Remove from heat. Remove vanilla bean pods and scrape vanilla beans into ice cream or add pure vanilla extract. Pour ice cream mixture into bowl to cool.

Step 6

Fill a large bowl with ice. Place the container of ice cream in the ice bath. Stir often and let cool.

Step 7

When the ice cream base has cooled, pour into ice cream machine and churn according to manufacturer's instructions.

Step 8

When finished churning, serve immediately for soft-serve, or transfer to airtight container. For a more firm ice cream, allow ice cream to harden in freezer for 30 minutes to 1 hour.