Classic Vanilla Ice Cream

Perfect on its own or as a base for virtually any combination of toppings, this sweet, fragrant vanilla ice cream is anything but plain.

Ingredients: 

• 2 large egg yolks 
• 50 g sugar
• 240g heavy cream 
• 245g milk
• Pinch kosher salt 
• 4.5g vanilla extract 

Directions: 

1. Add the egg yolks and sugar to a medium bowl and whisk until lightened in colour.
2. In a saucepan, combine the heavy cream, milk, kosher salt, and vanilla. Stir over medium heat until the mixture starts to steam.
3. Ladle 120G of the warm milk mixture into the sugar and egg yolks, whisking to combine.
4. Ladle another 120G of the warm milk mixture into the egg mixture, whisking constantly, until the eggs are gently warmed.
5. Slowly pour the egg-milk mixture back into the saucepan. Cook over medium heat, stirring constantly with a silicone spatula or wooden spoon, until the mixture thickens slightly and an instant-read thermometer reads 74–79°C. Be careful not to overcook.
6. Remove from heat and strain the custard through a fine-mesh sieve into a bowl set over an ice bath. Cover with plastic wrap and allow to cool completely.
7. Pour the cooled mixture into the nutribullet Chill™ Pint Cup and cover with the Lid. Freeze for 24 hours.
8. When ready to process, uncover the Pint Cup and twist the Blade Block into place.
9. Attach the Pint Cup to the Motor Base and twist to engage.
10. Select the ICE CREAM setting and press the center START button.
11. When the program finishes, press the Release button and twist off the Blade Block. Serve immediately or store in the freezer.