Ingredients
3 egg yolks
2 cups heavy cream
1 cup whole milk
3/4 cup sugar or 3/4 cup Splenda sugar substitute
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Compressor-free churner for gelato, sorbet, frozen yogurt
Classic rock salt ice cream maker — hand-crank summer tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Compressor-free churner for gelato, sorbet, frozen yogurt
Classic rock salt ice cream maker — hand-crank summer tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Whisk yolks in a large bowl. Heat cream, milk, and sugar in saucepan over medium-low until steaming, stirring occasionally, about 4 minutes. Temper 1/2 cup cream mixture into yolks, then whisk yolks into remaining cream mixture. Cook custard over medium-low stirring occasionally until thickened, about 3 minutes; add vanilla and salt. The custard is done when a path can be drawn on the back of a spoon. Return mixture to a bowl and cool in an ice bath for 8 minutes. Remove bowl from ice bath, cover with plastic wrap, and chill custard at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer's instructions.