VANILLA ICE CREAM

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VIBES: Cymande “DOVE”

INGREDIENTS

  • 1 cup whole milk

  • 1/4 cup sugar

  • Pinch of kosher salt

  • 1/2 vanilla bean, split lengthwise, or 1 tsp. vanilla extract

  • 5 large egg yolks

  • 1/4 cup sugar

  • 1 1/2 cups heavy cream

DIRECTIONS

  • Combine cream, milk, sugar, and salt in a medium saucepan. Scrape in seeds from vanilla bean; add pod or add vanilla extract. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes.

  • Whisk egg yolks and sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in ½ cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook mixture over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2–3 minutes.

  • Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.

SOURCE

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