A delightfully rich, creamy vanilla ice cream evoking nostalgic memories of warm summer days. This recipe uses a custard base and an ice cream maker to ensure the perfect scoopable texture every time.
In a large mixing bowl, whisk together the egg yolks and granulated sugar until creamy and well combined.
2
Gently heat the sweetened condensed milk, evaporated milk, and heavy cream in a medium saucepan over low heat, stirring frequently, until the mixture is warm but not boiling.
3
Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4
Transfer the combined mixture back to the saucepan and heat it gently over low heat, stirring regularly, until it reaches a temperature of 170°F or coats the back of a spoon.
5
Remove the saucepan from the heat and whisk in the vanilla bean paste and salt, mixing well.
6
Let the custard mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
7
Prepare the ice cream maker according to the manufacturer's instructions. Pour the chilled custard mixture into the canister.
8
Layer ice and rock salt around the canister, taking care to avoid spills.
9
Churn the ice cream for 30-40 minutes or until it reaches the desired consistency.
10
Transfer the ice cream to a lidded container, cover with a piece of parchment paper, and freeze until it reaches your desired firmness.