Vanilla Ice Cream

Ah vanilla ice cream, the most popular flavor of all. It has a high cream ratio and a lot of egg yolks, which makes it both thick and rich. Also, the high amount of vanilla with a pinch of salt makes this frozen custard exceptionally flavorful. Plus, vanilla ice cream is a very versatile flavor that can practically compliment any other dessert.

Here are the ingredients.

In a medium saucepan over medium high heat, mix the milk, half and half, and cream until warm.

Meanwhile, whisk the egg yolks, then gradually add the sugar to the eggs and beat until lemony yellow in color.

Once the cream mixture is warm, whisk in half of it into the egg mixture until completely mixed, then return the egg mixture back to the saucepan and cook until it coats the back of the spoon.

Strain the base through a sieve into a medium sized bowl, so there are no bits of egg in the mixture.

Let cool slightly or to about lukewarm, then add vanilla and a pinch of salt or to taste.

Cover and refrigerate for at least 4 hours.

Churn in ice cream maker using the instructions of the device.

Here it is in its soft serve form. It can eaten now, but you need to freeze it in an ice cream container for at least 4 hours if you want it hardened. Us personally, we eat it as soft serve, then freeze the remaining ice cream in a container. You can't really get soft serve ice cream at a grocery store.

Using vanilla extract                                               Using vanilla bean paste

Here it is in its hardened state. It's still good. Enjoy!