Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 5 large egg yolks
  • 1/4 tsp salt

Instructions:

  1. In a medium saucepan over medium-low heat, combine the heavy cream, whole milk, sugar, and salt. Heat the mixture until it reaches a gentle simmer (approximately 170°F / 77°C), ensuring it does not reach a rolling boil. Remove from heat.
  2. While the dairy heats, whisk the egg yolks in a separate bowl until smooth. Slowly drizzle one ladle of the hot cream mixture into the yolks while whisking constantly. Repeat with a second ladle to temper the yolks.
  3. Pour the tempered yolk mixture back into the saucepan. Return to medium-low heat, stirring constantly with a whisk. Cook until the mixture thickens and reaches 175°F (80°C), or until it reaches the 'nappe' stage (coats the back of a spoon).
  4. Immediately pour the custard through a fine-mesh strainer into a bowl set over an ice bath to chill rapidly for 4 hours before churning.