Ingredients:

  • 1 cup Whole Milk (full-fat)
  • 2 cups Heavy Cream (35%+ fat)
  • ¾ cup Granulated Sugar
  • Pinch Fine Sea Salt
  • 1 large Vanilla Bean Pod, scraped (or 1 Tbsp pure vanilla extract)
  • 5 Large Egg Yolks

Instructions:

  1. Freeze the Bowl: Ensure the KitchenAid freezer bowl has been in the freezer for at least 15 hours until it is completely solid. If you can hear liquid sloshing, it is not ready.
  2. Combine Dairy & Vanilla: Pour the whole milk and heavy cream into the saucepan. Slice the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the scraped pod to the pan. Heat gently over medium heat until small bubbles form around the edge (do not boil). Remove from heat and cover.
  3. Whip the Yolks: In a large mixing bowl, whisk the egg yolks, salt, and half of the granulated sugar (3/8 cup) until the mixture is pale yellow, thick, and forms a ribbon when lifted.
  4. Temper the Eggs: Slowly ladle about 1 cup of the hot cream mixture into the yolk mixture while whisking constantly. This is the tempering step—it raises the temperature of the eggs gently.
  5. Return to Pan: Pour the tempered egg/cream mixture back into the saucepan with the remaining cream. Stir well.
  6. Cook the Custard (Nappe Stage): Cook over low to medium-low heat, stirring continuously with a spatula, until the custard thickens enough to coat the back of the spatula (about 175°F/80°C). Do not allow the mixture to boil.
  7. Strain and Chill: Immediately pour the custard base through a fine-mesh sieve into a clean bowl. Place the bowl over an ice bath to cool rapidly for 10 minutes, then cover and refrigerate for a minimum of 4 hours, or preferably overnight, until thoroughly chilled.
  8. Set Up the Mixer: Once the base is perfectly chilled, attach the frozen KitchenAid Ice Cream bowl, the drive assembly, and the dasher to the KitchenAid mixer.
  9. Start Churning: Turn the mixer to Speed 1 (the lowest setting) and immediately pour the chilled custard base into the bowl.
  10. Churn: Allow the machine to churn for 20 to 30 minutes. The mixture will increase in volume and consistency, reaching the texture of soft-serve ice cream.
  11. Transfer and Harden: Scrape the soft ice cream into a clean, airtight, freezer-safe container. Press parchment paper or cling film directly onto the surface to prevent 'freezer burn.'
  12. Final Freeze: Freeze for at least 2 hours until scoopable. Let it sit at room temperature for 5 minutes before serving for the ideal texture.