Ingredients
- 1 cup whole milk
- a pinch of salt
- 1/2 cup sugar
- 1 teaspoon vanilla bean extract (alternatively, use seeds from half a vanilla bean)
- 2 cups heavy cream
- 5 egg yolks
Instructions
- Set up an ice bath by placing ice and water into a large bowl.
- Pour the double cream into a bowl, and place this bowl into the ice bath.
- Warm the milk, salt, sugar and vanilla bean extract in a pot over medium heat.
- In a separate bowl, stir the egg yolks together. Gradually pour the milk into the egg yolk mixture, whisking constantly.
- Pour the egg yolk/cream mixture back into the pot, and cook over low heat, stirring the whole time. Cook until the mixture thickens to a custard consistency – it is ready when you can draw a clean line through it on the back of a spoon, using your finger.
- Strain the custard into the heavy cream. Stir constantly over the ice bath until cool.
- Refrigerate the custard/cream mixture until thoroughly chilled. I left it to chill for a couple of hours, stirring every 30-60 minutes.
Notes
If using an ice cream maker, just churn the chilled mixture in your ice cream maker, according to the manufacturers instructions.
Nutrition
- Calories: 3803
- Sugar: 224g
- Sodium: 533mg
- Fat: 299g
- Saturated Fat: 161g
- Unsaturated Fat: 122g
- Trans Fat: 1g
- Carbohydrates: 253g
- Fiber: 8g
- Protein: 47g
- Cholesterol: 1772mg