Combine heavy cream and milk in a small saucepan over low heat. Stir occasionally, until almost boiling and small bubbles appear on the edge. Remove from heat, stir in the vanilla bean paste or extract and set aside for 30 minutes to let the vanilla infuse.
In a large bowl with a whisk or handheld mixer, beat together egg yolks and sugar for about 2 minutes, until mixture is paler in color and falls from the whisk in thick ribbons. Add a ½ cup of the cream mixture and whisk to combine. Reheat the remaining cream mixture until almost boiling. Remove from heat and stir the egg mixture into the saucepan.
Return the pan to a low heat, stirring constantly for 8-10 minutes, until custard is thick enough to coat the back of a spoon. Do not let it boil – remove from the heat as soon as any surface bubbles are about to burst. Let custard cool to room temperature.
Turn on your ice cream machine and slowly pour in the cooled custard. Churn for 10-30 minutes, depending on machine instructions. Freeze churned ice cream base in a freezer-safe container for at least 2 hours before serving.
Recipe by Chef Eric Lanlard (a.k.a Cake Boy), a UK Chef, TV host, Master Pâtissier and cookbook author.
Eric’s tips to elevate this recipe:
Combine heavy cream and milk in a small saucepan over low heat. Stir occasionally, until almost boiling and small bubbles appear on the edge. Remove from heat, stir in the vanilla bean paste or extract and set aside for 30 minutes to let the vanilla infuse.
In a large bowl with a whisk or handheld mixer, beat together egg yolks and sugar for about 2 minutes, until mixture is paler in color and falls from the whisk in thick ribbons. Add 120 ml of the cream mixture and whisk to combine. Reheat the remaining cream mixture until almost boiling. Remove from heat and stir the egg mixture into the saucepan.
Return the pan to a low heat, stirring constantly for 8-10 minutes, until custard is thick enough to coat the back of a spoon. Do not let it boil – remove from the heat as soon as any surface bubbles are about to burst. Let custard cool to room temperature.
Turn on your ice cream machine and slowly pour in the cooled custard. Churn for 10-30 minutes, depending on machine instructions. Freeze churned ice cream base in a freezer-safe container for at least 2 hours before serving.
Recipe by Chef Eric Lanlard (a.k.a Cake Boy), a UK Chef, TV host, Master Pâtissier and cookbook author.
Eric’s tips to elevate this recipe:
Madagascar Bourbon Pure Vanilla Bean Paste
Madagascar Bourbon Pure Vanilla Extract
