How to Make Old School Real Ice Cream

Ingredients

• 2 cups Heavy Cream (cold)
• 2 cups Whole Milk (cold)
• 0.75 cup Granulated Sugar (fine)
• 0.5 teaspoon Salt (kosher or sea salt)
• 5 large Egg Yolks (room temperature)
• 2 teaspoons Vanilla Extract (pure)

Instructions

1. Combine Base Ingredients

   Place the heavy cream, whole milk and granulated sugar in a saucepan and stir to combine.

   Time: PT5M

2. Heat the Mixture

   Heat the saucepan over low heat, stirring, until the sugar is fully dissolved and the mixture is just beginning to steam – do not let it boil.

   Time: PT5M

3. Add Salt and Flavor

   Stir in the salt and pure vanilla extract.

   Time: PT1M

4. Whisk Egg Yolks

   In a separate mixing bowl, whisk the egg yolks until smooth.

   Time: PT2M

5. Temper the Egg Yolks

   Very slowly drizzle about 1 cup of the hot cream mixture into the whisked yolks while constantly whisking.

   Time: PT2M

6. Cook the Custard

   Return the tempered yolk mixture to the saucepan and cook over low heat, stirring constantly, until the custard coats the back of a spoon (≈170°F/77°C).

   Time: PT5M

   Temperature: 170°F

7. Strain the Custard

   Pass the hot custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits.

   Time: PT2M

8. Chill the Base

   Cover the surface of the custard with plastic wrap (direct contact) and refrigerate for at least 2 hours until completely cold.

   Time: PT2H

9. Churn the Ice Cream

   Set up the KitchenAid ice cream attachment, pour the chilled custard into the frozen bowl, and churn for 20‑30 minutes until thick and creamy.

   Time: PT25M

10. Freeze to Firm

    Transfer the churned ice cream to a freezer‑safe container, smooth the top, seal tightly and freeze for 2‑4 hours to firm up before serving.

    Time: PT3H

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

20 g

Fat

12 g

Fiber

0 g