1. Place whole milk and whipping cream into a medium;
until you see little bubbles around the edge of the saucepan. It should not be boiling!
2. Take the saucepan off the heat and add your 2 Earl
3. Meanwhile, beat the egg yolk with a hand mixer unt;
gradually add in the granulated sugar until all combined.
4. Next, you need to temper the egg yolk mixture with
5. Once everything is combined;
slowly ladle in the rest of the cream mixture in batches and whisk everything together.
6. Strain the tempered mixture back into the saucepan
7. Pour the mixture back into a large bowl and place;
allow the ice cream mixture to reach room temperature before you place it in the fridge to cool down overnight. You want the mixture as cold as possible before putting it in the ice cream maker.
8. The day that you're ready to make ice cream;
put the ice cream mixture into a vessel with a spout that makes pouring easier. Turn on your ice cream maker as per your machine's manufacturer's instruction and add your ice cream mixture in. You'll slowly see it thickening up and turn into ice cream over
9. It'll initially be very soft. If you're impatient;
you can eat it as is. However, it'll taste much better after you put the ice cream into an airtight container and let it harden overnight in the freezer.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.