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Amount Ingredient
2 cups Heavy cream (48% milk fat preferred)
1 cup Whole milk
¾ cup Granulated sugar
¼ tsp Fine sea salt
1 whole Vanilla bean (or 1 tbsp pure vanilla bean paste)
6 large Egg yolks (save whites for meringue)
1 tsp Pure vanilla extract (optional, for extra punch)
Intensity note: Using a real vanilla bean increases flavor depth but requires a small knife skill (splitting the pod). Intensity: Low.
Special Equipment Needed
Ice cream maker (bowl frozen for 24+ hours if using a freezer-bowl model)
Instant-read or candy thermometer
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Fine-mesh strainer
Medium heavy-bottomed saucepan
Large heatproof bowl
Whisk
Rubber spatula
Plastic wrap
1.5-quart lidded freezer container
Step-by-Step Instructions
(with Intensity Levels)
Phase 1: Infuse the Dairy (Intensity: Low)
Time: 5 minutes active + 30 minutes steeping
In a medium heavy-bottomed saucepan, combine 2 cups heavy cream, 1 cup whole milk, ¾ cup sugar, and ¼ tsp salt.
Split the vanilla bean lengthwise with a small knife. Use the back of the knife to scrape the black paste (seeds) from inside the pod.
Add both the seeds and the empty pod to the pot.
Warm over medium heat, stirring occasionally, until the mixture is hot and steaming but not boiling (about 175°F / 80°C).
Remove from heat, cover, and let steep for 30 minutes. This extracts maximum vanilla flavor.
Phase 2: Temper the Egg Yolks (Intensity: High – Pay Attention)
Time: 10 minutes
Bring a few inches of water to a simmer in a small pot for your double boiler setup (or use a heatproof bowl over simmering water).
In a large heatproof bowl, whisk 6 large egg yolks until they lighten slightly in color (about 2 minutes).
Re-warm the infused dairy until it’s hot again but not boiling.
Slowly drizzle about 1 cup of the hot cream mixture into the egg yolks, whisking constantly. This is tempering — it raises the yolk temperature without scrambling them.
Pour the warmed yolk mixture back into the saucepan with the remaining cream, whisking steadily.
Place the saucepan over medium-low heat. Stir constantly with a rubber spatula (scrape the bottom and corners).
Phase 3:
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