Classic 1950’s Homemade Vanilla Ice Cream!

Ingredients

• 2 cups heavy cream
• 2 cups whole milk
• ¾ cup granulated sugar
• ¼ teaspoon salt
• 1 tablespoon pure vanilla extract
• 4 large egg yolks (optional, for a richer, custard-style ice cream)

Directions

1. In a saucepan, combine the milk, cream, and salt. Heat over medium heat until hot but not boiling.
2. In a separate bowl, whisk together the egg yolks and sugar until pale and creamy.
3. Slowly pour about one cup of the hot milk mixture into the eggs while whisking constantly.
4. Pour everything back into the saucepan.
5. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (170–175°F). Do not let it boil.
6. Remove from the heat and stir in the vanilla.
7. Chill the mixture in the refrigerator for at least 4 hours, preferably overnight.
8. Freeze in an ice cream maker according to the manufacturer’s directions.
9. For firmer ice cream, transfer to a freezer-safe container and freeze for another 2–4 hours.