• 1 cup whole milk

  • 1.5 cups heavy cream

  • 1 vanilla bean (split and scraped) or vanilla extract

  • 6 large egg yolks

  • ¾ cup sugar

  • ¼ teaspoon coarse salt




  • Combine milk and cream in a medium saucepan. Add vanilla seeds and pod. Bring mixture to a simmer over medium-high heat, stirring occasionally; remove from heat.
  • Whisk together egg yolks, sugar, and salt in a large bowl.

  • To make sure that the eggs do not curdle, whisk in half of the milk mixture very, very gradually—by adding just a tablespoon or two at a time, and stirring between additions.
  • Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
  • Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Cover and refrigerate until cold, at least 1 hour.
  • Tips: This base can be used to make other flavoured ice-creams (e.g., chocolate or cinnamon ice creams).
  • ~ enjoy ~