Old-Fashioned Custard Vanilla Ice Cream

• GS1 cup granulated sugar
• LE2 large eggs
• FS1/2 tsp fine sea salt
• WM2 cup whole milk
• HW1 pint heavy whipping cream
• VE2 tsp vanilla extract

Préparation

1. 1

   Whisk the sugar, eggs, and fine sea salt in a medium bowl until the mixture is smooth and slightly pale.

2. 2

   Heat the whole milk in a medium saucepan over medium heat until steaming but not boiling.

3. 3

   Temper the egg mixture by slowly drizzling about 1 cup of the hot milk into it while whisking constantly, then pour the combined mixture back into the saucepan with the remaining milk, continuing to whisk.

4. 4

   Cook the custard over medium-low heat, stirring frequently, for 5 to 8 minutes until it thickens slightly and coats the back of a spoon; ensure it does not boil.

5. 5

   Remove the pan from the heat and stir in the heavy whipping cream and vanilla extract.

6. 6

   Strain the mixture through a fine-mesh strainer into a clean container, then cover and refrigerate until completely chilled, at least 4 hours or overnight.

7. 7

   Process the chilled base in an ice cream maker following the manufacturer’s instructions until the texture is thick and creamy.

8. 8

   Transfer the ice cream to a freezer-safe container and freeze for 2 to 4 hours until firm enough to scoop.