I’m so excited to share this recipe! I recently bought an ice cream maker and really got into ice cream making and tasting, which can truly be one’s entire hobby. It’s so addictive and even therapeutic. There is something meditative about watching custard swirl and slowly change its texture – it’s just so mesmerizing. What’s even better is being able to taste it throughout the process. Making your own ice cream is surprisingly effortless. I love customizing ingredients and flavors to my own taste. For example, I used to make dairy-free ice cream with coconut milk and cream when I couldn’t eat dairy for a couple of months due to my daughter’s allergy. I also love being able to control the amount of sugar as I don’t like my ice cream too sweet. This is by far my very favorite ice cream recipe. So rich and decadent, yet not at all heavy. The recipe is adapted from Melissa Clark’s master ice cream recipe, featured here.
Ingredients (makes about 2 pints)
2 1/2 cups heavy cream
1 1/2 cup 2% milk
1/2 cup sugar
1/8 teaspoon sea salt
6 large egg yolks
2 vanilla beans
- In a pot, simmer cream, milk, sugar and sea salt, for a few minutes until sugar completely dissolves (do not boil).
- Whisk egg yolks for a few minutes. Add some of the milk and cream mixture to egg yolks and whisk thoroughly. Add the yolk mixture to the pot with the rest of the hot milk and cream, return to heat and cook for a couple of minutes until the mixture thickens enough to cover a spoon inserted into the pot.
- Cut vanilla beans, scrape their sides thoroughly and add seeds and pods into the cream mixture. Refrigerate for at least a few hours, overnight is best.
- Remove vanilla pods from custard and transfer to an ice cream machine. Freeze according to the manufacturer’s instructions, typically for 20 minutes or so. Keep frozen and remove from the freezer 15 minutes before serving. Enjoy!