I can’t take full credit for this recipe. I was challenged by a friend to recreate the recipe from the internet-famous Chef John and tweaked it a bit. This is extremely rich and creamy, hence the name. You won’t want a huge bowl of this, just a scoop to complement a fabulous dessert. You can use a vanilla bean or extract, but I actually think vanilla bean paste is the perfect ingredient for this. It’s potent but easy to use.


  • 5 large egg yolks (93 grams)
  • ⅔ cup (132 grams) granulated sugar
  • Pinch of salt
  • 2 cups (480 grams) heavy cream
  • 1 cup (240 grams) whole milk
  • 2 teaspoons vanilla bean paste


Make the Ice Cream: 

  1. Combine the egg yolks, half of the sugar and salt in a medium bowl and whisk to combine until the mixture becomes pale. Set aside.
  1. In a medium heavy saucepan, combine the cream, milk and balance of sugar and place over medium heat. Cook until the mixture hits a simmer, stirring occasionally and remove from the heat.
  1. Adding in a slow, steady stream a little at a time, add the hot milk mixture to the eggs, whisking constantly to temper. Once combined, add back to the pot over medium-low heat.
  1. Continue stirring until the mixture thickens to coat the back of a spoon or the temperature hits 170°F. Remove from the heat and stir in the vanilla bean paste.
  1. Pour the mixture through a sieve and cool completely to room temperature. Rest in an ice bath to cool faster. Then place the mixture in a refrigerator overnight.
  1. Following the manufacturer’s instructions, pour the mixture into your ice cream maker and churn until thick, about 20 minutes. Serve as is for soft serve or freeze in a covered container for at least for 3 hours. Ice cream will keep in the freezer for up to 3 months.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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