Ice Cream

🥘 Ingredients

• heavy cream 2 cups
• whole milk 1 cup
• granulated sugar 0.67 cup
• salt 0.12 tsp
• egg yolks 6 large

1. 1

   In a small pot , simmer heavy cream , whole milk , granulated sugar , and salt until sugar completely dissolves, about 5 minutes . Remove pot from heat.
2. 2

   In a separate bowl , whisk egg yolks . Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the mixture back into the pot with the cream.
3. 3

   Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170°F on an instant-read thermometer).
4. 4

   Strain through a fine-mesh sieve into a bowl . Cool mixture to room temperature by spreading into a rimmed baking sheet . Place in a zip-top bag and chill at least 4 hours or overnight.
5. 5

   After freezing, you’ll have a sheet of frozen ice cream base that you can break or cut into chunks to fit inside your food processor . Then you pulse the frozen base in a food processor before freezing again overnight.