The Best Fucking Ice Cream I've Ever Ate
Ingredients
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar
2 teaspoons pure vanilla extract
Directions
Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon. You want to shoot for a temperature of 170 to 175 degrees. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. When this time has passed, stir in the vanilla extract. Don't add it too soon or you'll fuck it up. Place the mixture into the refrigerator and once it cools enough not to form condensation on the lid, cover and store for 4 to 8 hours (or until it cools to around 40 degrees).
Finally, pour this shit into an ice cream maker and process according to the directions that came with the damn thing. This should take around 25 to 35 minutes, or roughly half a robusto cigar. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
It takes a while to make this, but it is well worth the wait.
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