In medium, heavy-bottomed saucepan, whisk egg yolks with sugar until smooth; whisk in both creams, vanilla and salt. Cook over medium heat, stirring constantly, until thick enough to coat back of spoon, 8 to 10 minutes. Do not let boil.
With or without the cone, this beloved classic is always a favourite in summer or at any other time of the year. While an ice cream machine can be handy to have for churning and freezing, this method shows how easily you can make your own velvety smooth homemade ice cream using a food processor instead.
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Ingredients
In medium, heavy-bottomed saucepan, whisk egg yolks with sugar until smooth; whisk in both creams, vanilla and salt. Cook over medium heat, stirring constantly, until thick enough to coat back of spoon, 8 to 10 minutes. Do not let boil.
Strain immediately through fine-mesh sieve into square metal cake pan. Refrigerate until chilled, uncovered and stirring occasionally, about 1 hour. Transfer to freezer; freeze until almost solid, about 1 ½ hours.
Break up ice cream with a spoon and transfer to food processor; puree until smooth. Transfer ice cream into airtight container; return to freezer until firm, 3 to 4 hours (or up to 1 week). If using ice cream machine, freeze according to manufacturer’s instructions.
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