Frozen Custard Recipe for 35 Minutes | Creamy Old Fashioned

Instructions:

1. Combine 6 large egg yolks and 0.75 cup granulated sugar in a medium bowl. Whisk vigorously for 2 minutes until the mixture is pale and forms a ribbon when lifted.
2. Pour 2 cups whole milk and 0.25 tsp fine sea salt into a heavy saucepan. Warm over medium heat until small bubbles form around the edges and steam rises.
3. Slowly drizzle half of the hot milk into the egg mixture while whisking constantly. This raises the egg temperature gradually without curdling or scrambling them.
4. Pour the egg milk mixture back into the saucepan with the remaining milk.
5. Stir constantly with a heat proof spatula until the liquid coats the back of a spoon.
6. Remove from heat immediately and stir in 1 cup heavy cream and 1 tbsp pure vanilla extract. Adding the cold cream now halts the cooking process instantly.
7. Pour the mixture through a fine mesh sieve into a clean bowl. This catches any stray cooked egg bits ensuring a perfectly smooth finish.
8. Cover the surface directly with plastic wrap and refrigerate for at least 4 hours. The base must be stone cold to the touch before churning.
9. Pour the chilled base into your ice cream maker and process according to manufacturer directions. Churn until it reaches soft serve consistency, usually 15-20 minutes.
10. Transfer the custard to an airtight container and freeze for another 2 hours. This allows the texture to set into a firm, scoopable mass.
11. Let the container sit on the counter for 5 minutes before scooping. This slight temper brings out the full aromatic profile of the vanilla.