Homemade Vanilla Ice Cream (Incredibly Creamy!)

Ingredients

• 1 1/2 cup whole milk
• 4 large egg yolks
• 3/4 cup sugar
• 1 1/2 cups heavy cream
• 1-2 tablespoon vanilla bean paste or pure vanilla extract (see notes)
• 1/4 teaspoon salt

Instructions

1. 1

   warm milk: Heat the milk in a small pot over medium-high heat until it's steaming hot, but not boiling. Remove the pot from the heat and lower the heat to medium-low.

2. 2

   temper eggs: In a heat-proof bowl, whisk the egg yolks and sugar. Slowly pour the milk into the eggs, whisking as you pour. This is called tempering the eggs and will prevent them from scrambling.

3. 3

   thicken custard: Pour the milk and eggs back into the pot and put the pot on the heat. Cook, stirring constantly, until the custard thickens, about 4-5 minutes.

4. 4

   chill: Remove the pot from the heat and stir in the cream, vanilla, and salt. Let it cool, uncovered, to room temperature and then place the pot in the fridge for at least 1 hour, until the custard is cold.

5. 5

   churn: Process the custard in your ice cream maker. If you don't have one, you can make no churn ice cream.

6. 6

   freeze: You can either eat the ice cream as soft-serve or pour the ice cream into a freezer-proof container and freeze until solid, about 2-4 hours.