Vanilla Ice Cream

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and kosher salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Whisk constantly to avoid scorching.

2. 2

   In a small bowl, whisk together the egg yolks. Temper the egg yolks by slowly pouring the warm cream mixture into the egg yolks, whisking constantly.

   Tip: This step is crucial to prevent the eggs from scrambling.

3. 3

   Return the saucepan to the stovetop and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

   Tip: This should take about 5-7 minutes.

4. 4

   Remove the saucepan from the heat and stir in the unsalted butter until melted.

   Tip: Let the mixture cool slightly before proceeding.

5. 5

   Strain the mixture into a clean container and stir in the vanilla extract.

   Tip: Discard the vanilla beans or reserve for another use.

6. 6

   Cover the container and refrigerate the mixture for at least 2 hours or overnight until chilled.

   Tip: This will allow the flavors to meld and the mixture to thicken further.

7. 7

   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.

   Tip: If you don't have an ice cream maker, you can also freeze the mixture in a shallow metal pan and then blend it in a food processor once frozen solid.

8. 8

   Transfer the ice cream to an airtight container and cover with plastic wrap or aluminum foil.

   Tip: Let the ice cream sit at room temperature for 30 minutes to allow it to soften slightly before serving.