- 1 C sugar
- ½ TSP kosher salt
- 10 large egg yolks
- 3½ C heavy cream
- 1½ C half-and-half (or whole milk in a pinch)
- 2 TBS vanilla bean paste
- 4 TSP pure vanilla extract
- Whisk the sugar and salt in a 3-quart saucepan. Add the egg yolks and whisk thoroughly. Whisk in the cream, half-and-half and vanilla bean paste then turn the heat to medium-low. Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon, 170-175℉. Remove from the heat.
- Fill a large bowl with ice cubes and water to come about halfway up the sides. Place a medium bowl directly over the ice water then pour the custard mixture in. Whisk frequently until the mixture comes to room temperature.
- Place a mesh strainer over a vessel large enough to hold about 2 quarts and pour the custard in. Cover tightly and refrigerate until the temperature drops below 40℉, at least 4 hours, overnight preferred.
- Add the vanilla extract to the base and stir until blended, a few seconds with a stick blender is perfect.
- Pour the mixture into a prepped ice cream maker and process according to the manufacturer’s directions. You’ll know it’s ready when you hear the motor begin to struggle a bit as the ice cream has become very thick, approximately 25 to 30 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Yields ~2 QT.