6yolksEgg YolksMore Yolks creates a smoother creamy Ice Cream
1Vanilla BeanCleaned (remove the Vanilla Bean Seeds and Keep
1 ½teaspoonVanilla Extract
Add Milk, Heavy Cream, Sugar & Fresh Vanilla Beans into a medium-sized pot. Heat around medium-high. Bring to a light scald, 180-200 degrees. Do not bring to a boil, ( Key ).
Tempering Egg Yolks
Add Egg Yolks to a bowl, Ladle in 3 oz of the hot milk and stir very quickly till incorporated. Repeat 3 times. We want to make sure the Yolks have been brought up to temperature so they do not scramble. If a small part does get scrambled it won't be a problem because we strain the Ice Cream Base and will be removed. Add tempered Egg Yolks into the pot with the other ingredients and stir ever quickly.
Next, add in the Vanilla Extract and Salt.
We have to cool the Ice Cream base before freezing. In a large bowl add enough ice to cover around the sides of the pot with the Ice Cream base. Bring to room temperature.
Pour Ice Cream base into your Ice Cream Maker, takes about 20-30 minutes in the machine before going into the freezer to set up...Enjoy