Ingredients

The following ingredients have 16 Servings
  • 2 cups half-and-half
  • 1/2 cup milk
  • 8 egg yolks
  • 1 cup sugar
  • 2 1/2 cups heavy whipping cream
  • 4 tsp vanilla extract
  • 1/8 tsp salt

Instruction

  • Place the ice cream freezer bowl in the freezer
  • Heat the half-and-half and milk in a medium saucepan over medium heat until warm, about 7-8 minutes, stirring often
  • Remove from the heat and set aside to cool
  • Beat the eggs and sugar with an electric mixer on low speed for about 30 seconds
  • Slowly add the half-and-half mixture until well blended
  • Return the mixture to the saucepan and cook over medium heat until it starts to bubble at the edges (don't boil), stirring constantly
  • Pour the warm mixture into a large mixing bowl and whisk in the heavy whipping cream, vanilla extract, and salt
  • Cover and refrigerate for at least 6 hours or overnight
  • Assemble the ice cream attachment as directed
  • Set the mixer to the lowest speed and slowly pour the chilled ice cream mixture into the freezer bowl
  • Stir for 15-20 minutes, until the ice cream thickens
  • Pour into a loaf pan and freeze for at least 4 hours
  • Serve immediately upon removing from the freezer as it melts quickly