CLASSIC VANILLA ICE CREAM

Prep Time: 5 minutes
Total Time: 30–60 minutes

Ingredients

• 480 ml heavy cream
• 240 ml whole milk
• 80 g sugar
(Sugar must be at least 4% of total ingredients or the recipe may fail)
• 2 tsp pure vanilla extract
• 5 egg yolks
• A pinch of salt

Directions

1. In a saucepan, combine heavy cream, whole milk, 40 g of sugar, and a pinch of salt. Heat gently until the mixture is steamy and small bubbles form around the edges (do not boil). Remove from heat.

2. In a bowl, whisk the egg yolks with the remaining 50 g of sugar until pale and thick.

3. Slowly pour the warm cream mixture into the egg yolks while stirring, then pour everything back into the saucepan.

4. Cook on low heat for 6–8 minutes, stirring continuously, until it thickens enough to coat the back of a spoon. Remove from heat.

5. Add vanilla extract, stir, and pour into a container. Cover with plastic wrap and let it cool completely.

6. Pour up to 1 liter of the cooled mixture into the slush machine.

7. Select the ICE CREAM preset. Adjust the temperature if needed.

8. Once it reaches the set temperature or your preferred texture, it is ready to serve.

Notice

Ice cream made in this slush machine will be soft like shaved ice, not hard-set like traditional ice cream.

Cautions

Keep the preset running until all frozen mixture has been dispensed to make cleaning easier.