Instructions

1. Heating the milk base

   In a saucepan over medium heat, heat the milk, half of the sugar, and a pinch of salt until it nears a simmer without boiling over. · 5 min
2. Whisking the egg yolks

   In a separate bowl, whisk the egg yolks with the remaining sugar until pale and creamy. · 3 min
3. Tempering the eggs

   Very slowly and gradually pour a small amount of the hot milk into the egg yolk mixture while whisking continuously to temper the eggs without cooking them. · 2 min
4. Cooking the custard

   Pour the entire mixture back into the saucepan over low heat, stirring constantly with a wooden spoon until thickened and it coats the back of the spoon, without boiling. · 6 min
5. Adding cream and flavoring

   Remove from heat and strain through a fine-mesh sieve into a clean bowl, then stir in the cold heavy cream and vanilla extract, mixing well. · 2 min
6. Chilling and freezing

   Press plastic wrap directly onto the surface to prevent a skin from forming, chill thoroughly in the refrigerator for at least 4 hours, then churn in an ice cream maker according to manufacturer instructions, or freeze in a container, beating every 45 minutes to prevent crystallization. · 4 h

Nutrition / serving

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