I’ve heard it said that documentation is key, so here goes.
Yield: 1.5 Quarts
- 4 cups of whole milk
- 3/4C demerara sugar. *
- 2 vanilla beans
- 3 egg yolks
- 1/4 t of coarse salt¹
- separate egg yolks and put into bowl.
- split the vanilla beans along their length. Scrape out the insides and place vanilla mash and pods into bowl holding milk.
- Beat together egg yolks, sugar, salt until thoroughly mixed. move to a large pan and place on medium-low heat..Slowly whisk in milk and heat, constantly stirring, until custard thickens. between 10-14 minutes.
*A quick note on sugar.
¹A quick note on salt.
And Ta-da! Ready for the rock salt ice bed.
It’s also important to mix up the custard every 1.5 hours until it’s set to the consistency you like. That keeps the ice crystals small, making the ice cream much smoother.
It’s a much more enjoyable recipe since I used half the sugar that this vanilla bean recipe called for. I’ll edit to add (ETA) the family approval rating in about 6 hours.