I love ice cream. Always will and always have. Even when I went through a “I think I’m allergic to dairy” phase. [I was 13 and still discovering who I was. I also had giardia.]
This is adapted from Thomas Keller’s fantastic recipe in Bouchon, and employs a water bath, which I learned about from the Modernist Cuisine at Home book.
Ice cream makers range in price from $30 to WAY too much money. Get the cheap one. I use a Cuisinart model I bought for $45.
- 500g Heavy cream
- 500g Whole milk (don’t be an idiot; get full fat milk.)
- 150g Sugar
- 150g Egg yolk (about 8 large, or 6-7 extra large)
- 2.5g vanilla bean (1 vanilla bean)
- 2.5g sea salt
- Preheat a water bath to 83˚C.
- Whisk together egg yolks and sugar in a bowl.
- Add milk, cream, and salt to the bowl and stir to combine.
- Add everything to a ziplock bag, remove as much air as possible, and drop into the water bath. Cook for 45 minutes.
- Chill the bag in ice water. The colder it is when it goes into the ice cream maker the better.
- Strain through a fine sieve into the ice cream maker and proceed according to your manufacturer’s directions.
- Bring milk, cream, and vanilla (including seeds!) to JUST BARELY a simmer.
- Turn off the heat and let cool for an hour.
- Whisk together sugar, salt, and egg yolks, then add to the milk mixture.
- Bring back up to faint simmer.
- Chill overnight.
- Add to ice cream machine and proceed according to your manufacturer’s directions.