Vanilla

How to Prepare

1. In a saucepan, combine 4 cups of heavy cream and 2 cups of whole milk. Heat over medium heat until it starts to steam, but do not boil.
2. In a separate mixing bowl, whisk together 2 cups of granulated sugar and 10 egg yolks until the mixture is pale and thick.
3. Slowly pour the hot cream mixture into the egg mixture, whisking constantly to temper the eggs.
4. Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
5. Remove from heat and stir in 4 tablespoons of vanilla extract. Let the mixture cool to room temperature.
6. Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes).
7. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
8. Scoop and serve in bowls or cones.