Ice cream sundaes

Ingredients

Ingredients

• 2 cups heavy cream
• 1 cups whole milk
• 0.75 cups granulated sugar
• 5 large egg yolks
• 1 vanilla bean
• pinch salt

Instructions

1. Heat the heavy cream, whole milk, salt, and the split vanilla bean in a saucepan over medium heat until just simmering.
2. Whisk the sugar and egg yolks together in a bowl until the mixture lightens in color.
3. Temper the egg yolk mixture by slowly whisking in about a third of the hot cream, then return the tempered yolks to the saucepan.
4. Cook the custard, stirring constantly, until it coats the back of a spoon and reaches about 170°F (77°C).
5. Strain the custard through a fine‑mesh sieve into a clean bowl to remove any curdled bits and the vanilla pod.
6. Chill the custard in the refrigerator for at least 2 hours, or until completely cold.
7. Churn the chilled custard in an ice‑cream maker according to the manufacturer’s instructions.
8. Freeze the churned ice cream in a covered container for at least 4 hours before serving.

Notes

For an ultra‑smooth texture, strain the custard through a fine‑mesh sieve before chilling.