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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.