Ingredients for Simply The Best Vanilla Ice Cream
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How to Make Simply The Best Vanilla Ice Cream
- In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is warm.
- Remove from heat and stir in the vanilla extract and vanilla bean paste.
- In a separate bowl, whisk together the egg yolks until light and frothy.
- Slowly pour about 1 cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
- Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170-180°F). Do not boil.
- Remove from heat and strain the custard through a fine-mesh sieve into a bowl.
- Stir in the bourbon (optional).
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the custard to chill completely.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or preferably overnight, to harden.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
536g
Fat
605g
Carbs
53g
