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Active Time
15 Mins
Total Time
4 Hours 45 Mins
Yield
Serves: 6
Photo: Greg Dupree; Styling: Rachel Burrow and Claire Spollen

How to Make It

Step 1

Process milk, yolks, sugar, vanilla, and salt in a blender on high until smooth and thick, about 15 seconds. Transfer to a large saucepan, and stir in cream. Cook over medium, stirring constantly, just until mixture begins to bubble and has thickened slightly, about 15 minutes. Remove from heat. Transfer mixture to a bowl, and place plastic wrap directly on warm custard (to prevent a film from forming). Chill until cold, at least 4 hours or up to 24 hours.

Step 2

Whisk mixture until smooth. Pour into the freezer container of a 2-quart electric ice-cream maker, and freeze according to manufacturer's instructions. Transfer custard to a 9- x 5-inch loaf pan, and return to freezer until ready to serve.

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