Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 5 large egg yolks
  • 1/2 tsp fine sea salt
  • 1 tbsp pure vanilla extract
  • 1 tsp lemon juice

Instructions:

  1. Combine the whole milk, sugar, and salt in a heavy-bottomed saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture begins to steam, then remove from heat.
  2. In a separate bowl, whisk the egg yolks until smooth. Slowly drizzle one ladle of the hot milk mixture into the yolks while whisking vigorously to temper the eggs, then gradually whisk the tempered eggs back into the main saucepan.
  3. Return the saucepan to low heat. Stir constantly for 5–8 minutes until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract and lemon juice.
  4. Pour the base through a fine-mesh strainer into a clean bowl. Cover with plastic wrap pressed directly onto the surface of the liquid to prevent a skin from forming, and chill in the refrigerator for at least 6 hours.
  5. Pour the chilled base into an ice cream maker and churn according to manufacturer's instructions (usually 20–25 minutes) until it reaches a thick, glossy soft-serve consistency.
  6. Transfer the churned ice cream into a pre-chilled airtight container and freeze for 4–6 hours to achieve a firm, scoopable consistency.