Big Mama’s Vanilla Ice Cream

Steps

1. 1

   In a medium bowl, whisk together the 2 whole eggs, 4 egg yolks, and 1 1/2 cups granulated sugar until the mixture is pale yellow and slightly thickened.

2. 2

   Add a pinch of all-purpose flour to the egg mixture and whisk to combine.

3. 3

   In a heavy-bottomed saucepan over medium heat, combine 2 cups of heavy whipping cream and 2 cups of half and half. Heat the mixture until it just begins to simmer, but do not let it reach a full boil.

4. 4

   Slowly temper the eggs by drizzling about half a cup of the warm cream mixture into the egg bowl while whisking constantly to prevent scrambling.

5. 5

   Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon.

6. 6

   Remove the custard from the heat. Stir in 1 tablespoon of pure vanilla extract and 2 tablespoons of vanilla paste.

7. 7

   Strain the custard through a fine-mesh sieve into a clean bowl to ensure a perfectly smooth texture. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.

8. 8

   Refrigerate the custard base until completely chilled, at least 4 hours or overnight.

   Start 4-hour timer
9. 9

   Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

10. 10

    Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.

    Start 4-hour timer