4 egg yolks
1/3 cup (scant) of granulated sugar
Pinch of salt
1 1/2 cups heavy cream fresh
2 cups whole milk
Vanilla extract to taste
4 egg yolks
1/3 cup (scant) of granulated sugar
Pinch of salt
1 1/2 cups heavy cream fresh
2 cups whole milk
Vanilla extract to taste
In a mixing bowl, combine the egg yolks, sugar and salt
Beat with an electric mixer until smooth and creamy. Reserve
In a medium saucepan, combine the heavy cream and whole milk
Heat over low heat, stirring constantly, until just below boiling point
Remove from heat and let cool slightly
Whisk in vanilla extract
Cover with plastic wrap and refrigerate for at least 2 hours or overnight
Once chilled, pour into an ice cream maker and churn according to manufacturer's instructions
Transfer the mixture to an airtight container and cover with plastic wrap or aluminum foil
Place in freezer until firm
Remove from freezer and use a fork to scrape the mixture back and forth until it's smooth and creamy
Return to freezer and repeat the process 3 times, or until desired consistency is reached
Garnish with mint leaves.
