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Vanilla ice cream

Once, we made ice cream in the summer because the season demanded it. The grass was high, cows were in milk and orchards heaved with fruit. Today, we buy ice cream from stores because it's cold and we're hot. "It's ... Read more

Total time: 1 hour, plus 2 to 3 hours chilling time or overnight. (Pastry chef Kimberly Boyce recommends 24 hours.) | Serves 6
  • 2 cups cream
  • 1 cup milk
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1 vanilla bean, sliced in half and scraped
  • 4 egg yolks

Step 1Bring the cream, milk, sugar, salt and vanilla bean to a boil in a medium saucepan.

Step 2Meanwhile, whisk the yolks together.

Step 3Once the cream mixture has come to a rolling boil, turn off the heat. Take 1 cup of the hot cream mixture and stream it slowly into the yolks, whisking.

Step 4Slowly pour the egg-cream mixture back into the saucepan. Whisk. Turn the flame on low and cook until the base thickens slightly, about 2 to 3 minutes. Be careful not to overcook, as the mixture will curdle.

Step 5Strain through a fine-mesh strainer and chill for 2 to 3 hours or overnight.

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