10 min
PREP TIME
10 min
COOK TIME
280
CALORIES
6
INGREDIENTS
INGREDIENTS 8 SERVINGS
- 6 egg yolks
- 2/3 cup (150 milliliters) granulated sugar
- 2 cups (500 milliliters) half-and-half cream (10%)
- 1 cup (250 milliliters) whipping cream (35%)
- 2 teaspoons (10 milliliters) Pure Vanilla Extract
- 1/8 teaspoon (0.5 milliliters) Sea Salt Grinder
Preparation
- 1 In medium, heavy-bottomed saucepan, whisk egg yolks with sugar until smooth; whisk in both creams, vanilla and salt. Cook over medium heat, stirring constantly, until thick enough to coat back of spoon, 8 to 10 minutes. Do not let boil.
- 2 Strain immediately through fine-mesh sieve into square metal cake pan. Refrigerate until chilled, uncovered and stirring occasionally, about 1 hour. Transfer to freezer; freeze until almost solid, about 1 ½ hours.
- 3 Break up ice cream with a spoon and transfer to food processor; puree until smooth. Transfer ice cream into airtight container; return to freezer until firm, 3 to 4 hours (or up to 1 week). If using ice cream machine, freeze according to manufacturer’s instructions.
NUTRITION INFORMATION
(per Serving)
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