Frozen Vanilla Custard

Recipe View 5 mins In a large bowl, whisk together the granulated sugar, egg yolks, and sea salt until the mixture becomes pale yellow and noticeably fluffy. This should take about 3-5 minutes.

Recipe View 7 mins In a heavy-bottomed saucepan, combine the heavy cream and whole milk. Heat over medium heat, stirring frequently to prevent scorching, until the mixture just begins to simmer, with small bubbles forming around the edges (approximately 5-8 minutes). Remove from heat immediately.

Recipe View 40 mins Carefully temper the egg yolks: Gradually whisk a ladleful of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Repeat with another ladleful, ensuring it's fully incorporated before adding the next. Continue slowly adding the remaining cream mixture in a steady stream, whisking continuously. Stir in the pure vanilla extract, then let the custard base cool completely (30-45 minutes). To expedite the cooling process, you can place the bowl in an ice bath.

Recipe View 4 hrs Once cooled, pour the custard base into a pitcher, cover tightly, and refrigerate until thoroughly chilled, ideally for at least 4 hours or overnight.

Recipe View 20 mins Pour the chilled custard mixture into your ice cream maker and process according to the manufacturer's instructions. Churn until it reaches a soft-serve consistency, typically around 20 minutes. Quickly transfer the churned custard to a freezer-safe container. Press a sheet of plastic wrap directly onto the surface of the custard to prevent ice crystal formation. Cover the container tightly and freeze until firm enough to scoop, at least 3 hours.