Ingredients:

  • 2 cups heavy whipping cream (minimum 36% fat)
  • 1 cup whole milk
  • 0.75 cup granulated white sugar
  • 5 large egg yolks
  • 1 pinch fine sea salt
  • 1 tablespoon high-quality vanilla extract

Instructions:

  1. Combine heavy cream, whole milk, sugar, and salt in a heavy-bottomed saucepan. Heat over medium until the mixture reaches a gentle simmer (approximately 175°F / 80°C).
  2. Place egg yolks in a medium bowl and whisk lightly. Slowly drizzle one cup of the hot cream mixture into the yolks while whisking constantly to temper the eggs.
  3. Pour the warmed egg mixture back into the saucepan with the remaining cream base.
  4. Cook the custard over medium-low heat, stirring constantly with a spatula until the mixture coats the back of a spoon (roughly 180°F / 82°C).
  5. Immediately pour the custard through a fine-mesh sieve into a clean bowl to remove any solids. Stir in the vanilla extract.
  6. Chill the mixture completely in the refrigerator for at least 4 hours, preferably overnight, before processing in an ice cream maker according to the manufacturer's instructions.