Homemade Vanilla Ice Cream might just be the best you've ever had.
Total Time:35 minutes
Yield:4 servings 1x
2cups double cream or heavy cream
1cup whole milk
1 teaspoon vanilla extract
Add your cream and milk to a medium sauce pan over low heat and heat this up until you just start to see hints of bubbles around the edge, stirring occasionally.
While your dairy is heating up, whisk your eggs in a mixing bowl for a few minutes until light and fluffy. Slowly whisk in the sugar until it's thick and creamy.
Once your cream is hot, remove it from the heat. Temper your egg mixture by slowly drizzling in some of your hot milk into the eggs while whisking the whole time. Drizzle in about a quarter cup at a time until you've mixed in at least half of your dairy. This will raise the heat on your eggs slowly so they don't start to scramble.
Now you can safely add your egg mixture back into the pan, then place the whole thing over medium low heat. Attach your candy thermometer to the side of your pan, and heat this mixture, stirring frequently, until it reaches 170F (75C). Remove from heat.
To make sure we don't have any coagulated egg or weird chunks of fat from the cream ruining our perfectly smooth ice cream, pour your ice cream mixture through a fine mesh sieve into a mixing bowl. Allow this to cool on the counter for about 30 minutes, then stir in your vanilla extract.
Cover this mixture with plastic wrap. Press it right down onto the surface of the mixture to prevent a skin from forming. Put this in the fridge for at least an hour to chill. Over night is fine.
Add this mixture to your ice cream maker and follow your manufacturer's instructions. Store your ice cream in an air tight container while it freezes for at least four hours.